Saturday, February 9, 2008
So I gave up meat for Lent this year. I'm Episcopalian (I was raised in the Church of England) so I'm really only "Catholic Light" but I do Lent every year. :) It's really only hard since my husband is such a carnivore - sort of tough to come up with two things to make every night (there are weeks I have a hard time just coming up with one thing! Oh well... we'll see if I last 40 days! :) Oh the other hand, this is a great reason to try all these yummy vegetarian recipes I've pulled out of magazines and cookbooks!
Serves 1 (you could always double, triple, whatever it)
1-2 portobello mushroom caps (I only made one since I had a HUGE lunch and wasn't very hungry. I think next time I'll make two).
Marinara sauce (I used the recipe I have in this blog - I make a ton at a time and freeze it so I always have it available)
1 tbsp. Parmesan cheese
1/8 cup mozzarella cheese
*The original recipe calls for salt and pepper to sprinkle on the mushrooms before adding the sauce/cheese. I completely forgot but didn't miss it so I've left it off this version. :)
1. Preheat broiler
2. Remove the brown gills from the undersides of the mushroom(s) using a spoon; discard the gills. Place the mushroom caps, undersides down, in a baking dish coated with cooking spray. Broil for 5 minutes.
3. Turn mushroom caps over and top with marinara sauce (you probably one need a couple tablespoons) and the cheese. Broil 3 more minutes or until the cheese melts.
Serve with hot spaghetti and additional marinara sauce.
Adapted slightly from the Portobello Parmesan recipe from the October 2007 issue of Cooking Light magazine.