Thanks to Snowpocalypse 2011, I’m writing this post from the coziness of my bed on a Wednesday morning while watching the snow continue to fall and gust itself across the currently very Windy City. Below, you will find the recipe for Portobello Parmesan that I promised in my previous post. This dish may look ordinary on camera (i.e., my hot-mess-esque photos that are severely devoid of daylight), but it’s got some definite wow-factor in its ability to comfort, delight, and warm snow-ridden spirits with it’s vast, but humbled flavors. SnOMG, Snowmaggedon, Snowicane, or whichever witty play on words you choose to describe the blizzard, this dish is perfect for a day like today. So, if you were lucky enough to make it to, but more importantly out of, your grocery store yesterday — never before have I been given the death-stare for taking the last FAGE Greek yogurt — I hope you planned ahead and grabbed the following ingredients…
Portobellow Parmesan w/ Homemade Marinara (Serves 2-4)
Blissful Basil Marinara
4 garlic cloves, minced
1 medium white onion, chopped
2 tbsp olive oil
1/2 cup dry white wine
1 6-ounce can tomato paste
1 28-ounce can crushed tomatoes
1 28-ounce can diced tomatoes
1/4-1/2 tsp red pepper flakes (to taste)
2 tsp dried oregano
sea salt if needed
1. Heat olive oil in large nonstick skillet over medium heat and add the onions. Cook the onions until they begin to soften and then add the garlic. As garlic becomes fragrant, add in the white wine and cook until slightly reduced. Add in all the tomato ingredients, red pepper flakes, and oregano. Bring the sauce to a boil, reduce the heat, and simmer until desired thickness is reached.
Portobello Parmesan (Giada De Laurentiis Recipe)
3 tbsp extra virgin olive oil
4 to 6 portobello mushroom caps
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan
2 tbsp butter, cut into small pieces
1. Heat a nonstick skillet or grill pan over medium-high heat.
2. Drizzle olive oil over both sides of mushrooms. Sprinkle mushrooms with salt and pepper. Drizzle olive oil on the grill pan or skillet to prevent the mushrooms from sticking. Grill the mushrooms until they are heated through and tender, about 5 minutes per side.
3. Preheat the oven to 400 degrees.
4. Spread half of the Blissful Basil Marinara on the bottom of 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with marinara sauce (you will not need to use all of the sauce made from the BB Marinara recipe). Sprinkle the mushrooms with the cheeses and top with butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve and enjoy!