PORTOBELLO PARMESANONot being a big fan of eggplant, or veal (Okay I lie, I love veal, just not how its raised) I resorted to making Portobello Parmesan years ago. I saw it somewhere on TV. I like this as much as veal. Really!
(You can use Canned tomato sauce or fresh- it works either way)
4 portobello mushrooms
2 tablespoons of olive oil
Tomato Sauce either 1 jar canned or one and a half cups fresh sauce
1 cup of fresh, shredded parmesan cheese
Heat the olive oil in a heavy skillet, the kind you can put in the oven. Remove the stem from the portabellas. Brown the portabellas on both sides when browned, dump the sauce on top, Simmer for 5 to 10 minutes. Then cover with parmesan cheese. Put the whole pan in the oven at 350 degrees for 25-30 minutes, or until cheese is a bubbly brown. Serve
A Recipe for Fresh tomato sauce
1/4 cup olive oil
6 tomatoes, chopped
3 onions, minced
2 green bell peppers, minced
4 cloves garlic, minced
salt and pepper to taste
DIRECTIONS
In a large saucepan, heat oil over medium heat; add tomatoes, onions, green bell peppers, garlic, salt and pepper to taste. Mix ingredients well; cover and simmer for 30 minutes.
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