Roasted mushrooms with fresh parmesan; spring greens with feta, red onions and balsamic vinaigrette
My lunch looked so colorful yesterday that I had to take a picture! And I can’t post a photo of yummy food on the internet without sharing the recipe, who does that?
In case you’re confused, those are not meatballs next to my salad. No, no. They are stuffed, roasted mushrooms, filled with artichoke pesto marinara sauce, topped with parmesan cheese. Sound scrumdidiliumptious? Here’s the how to:
- whole mushrooms,
- butter or olive oil,
- garlic salt,
- your favorite marinara sauce and
- your cheese of choice
Step one: Take the centers out of the mushrooms so that you have a hollow little bowl inside. I used the centers on my salad later. Brush the mushrooms with butter or olive oil.
Step two: Sprinkle the mushrooms with garlic salt and any other seasonings you want. Rosemary might be nice!
Step three: Fill the mushrooms, to the brim and maybe a bit beyond, with your sauce, then broil for about 15 minutes.
Step four: Take the mushrooms out and top them with a slice of cheese. You could grate the cheese too, but it’s all just going to melt anyway, right? With the cheese on top, stick the mushrooms back under the heat for 5 to 10 minutes.
Step five: Take ’em out and eat ‘um! Pair with French bread, a green salad, and some red wine if you’re feeling fancy!
Enjoy your meal!