It's vegetarian time here at PBPO. Three-quarters of my meals are vegetarian anyway, but every couple of months I like to take a total break from meat. Since this last weekend I encountered a genuine Philly cheesesteak, I felt more than ready to embrace the vegetables going forward.
Here's a great recipe to serve to vegetarians and carnivores alike -- the rich, hearty mushrooms more than make up for the usual chicken. If you keep marinara sauce and cheese on hand -- and I think it's pretty obvious that I'm never without either -- you can pick up the mushrooms on your way home from work and be ready to go.
Dimples doesn't care for mushrooms -- alas -- so I normally make this recipe one portobello cap at a time. Just multiply by the number of servings you want.
Adapted from Giada de Laurentiis
a portobello mushroom cap (cut off any chunk of stem)
salt and pepper
1/2-1/3 c. marinara sauce
1/4-1/2 c. shredded mozzarella
2 T. shredded Parmesan
Heat the oven to 450 and put your grill pan over medium-high heat. Look at all the use that pan's getting lately!
Brush the cap with olive oil and sprinkle with salt and pepper. Grill topside down about five minutes, then turn and grill another 4-5 minutes. Remove from the grill.
Spread a little sauce onto the bottom of a small baking dish. Place the mushroom topside down onto the sauce, then cover with remaining sauce. Shake on a little oregano, then sprinkle with the cheeses.
Bake 10 minutes or so or until the cheese is melted and the mushroom is heated through.