Wednesday, September 1, 2010

Portabello Mushrooms with Tomato and Mozzarella Cheese

I've read a few times how Portabello mushrooms are like steaks to vegetarians, but I couldn't understand why. I've wanted to try cooking with portabellos for sometime, but felt intimidated by the size of the mushroom cap. So the other day, when we went to get our groceries, I decided to just grab a pack of 2 caps to try cooking for lunch the next day. I mixed and matched it with whatever I had in the fridge, and it turned out so good, the guys wanted me to cook it again next time. Here's what I did:

2 portabello mushroom
salt & pepper
McCormick steak seasoning
1 tomato, diced
Mozzarella cheese, shreded

1. Preheat oven to 395F.
2. Scrape out gills from underside of mushroom cap. Rinse clean.
3. Season with salt and pepper and steak seasoning.
4. Spread out tomatoes on the underside of mushroom cap.
5. Top with plenty of Mozzarella cheese! I love cheese, so I used plenty of it.
6. Put mushrooms on tray, and put in oven for 20 mins, checking every 10 mins.
7. Slice when its done, or eat the caps whole!

This tastes amazingly juicy, its almost like a burger without the bun. A good lunch would be to put the mushroom between a burger bun, and its almost gonna taste like a mushroom swiss! The guys loved it, and I'm crazy over it. I'm quite sure i'll be doing another one soon.. Its easy to make, and very healthy, since all of it is vegetables and cheese. I've always wanted to try cooking with tomatoes, and I believe if I kept eating it, I would eventually come to like it. And I was right! ;) More tomato recipes to come!

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