Meaty portobella mushrooms stand in for chicken or veal in this version of an Italian-American classic. The folks from the Mushroom Council were good enough to include a cost estimate with this recipe -- $2.78 per serving, not bad for what sounds like a tasty entree.
4 large portobella mushrooms
2 tablespoons olive oil
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1 cup tomato pasta sauce, divided use
4 fresh basil leaves, thinly sliced
¼teaspoon crushed red peppers flakes
1 cup (4 oz.) shredded part skim mozzarella cheese
¼cup (1 oz.) grated Parmesan cheese
Heat oven to broil, with top rack about 4 inches from broiler.
Brush both sides of mushrooms with oil. Place mushrooms, gill side down, in a 9 inch baking dish. Broil for 4 minutes, remove and turn gill side up, broil 4 minutes.
Remove mushrooms from baking dish, drain excess liquid. Reduce oven to 400 degrees.
Spread ½ cup pasta sauce on bottom of baking dish, then place mushrooms, gill side up. Sprinkle with basil, red pepper flakes and the remainder of the pasta sauce. Top with mozzarella cheese and Parmesan; bake 5-10 minutes, until the cheese begins to brown. Remove and serve.
Makes 4 servings.