double mushroom cheesy baked portobello

How To Make double mushroom cheesy baked portobello

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  1

  PREP/PREPARE
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  2

  Gather your ingredients.
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  3

  Chef’s Note: I apologize for the lack of step-by-step photos. I was making this for about 25 ladies at a Sunday brunch. I did manage to shoot a final image, and a few other images, but that was about it.
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  4

  Place a rack in the middle position, and preheat the oven to 370 (190c).
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  5

  Place 1 tablespoon of grapeseed oil into a skillet, over medium heat.
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  6

  When the pan comes up to temperature, place the Portobello mushroom in the pan, and cook for about 1 minute per side.
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  7

  Chef's Tip: This searing of the Portobello will give it more of a "meaty" taste.
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  8

  Remove the Portobello, and reserve.
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  9

  Add the second tablespoon of grapeseed oil, and the butter to the pan, and reduce the heat to medium.
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  10

  Add the chopped white button mushrooms, and cook until softened and beginning to brown.
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  11

  Remove from the pan, and reserve.
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  12

  THE ASSEMBLY
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  13

  Place the provolone cheese in the Portobello mushroom.
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  14

  Add the sautéed white button mushrooms.
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  15

  Add the tomato sauce.
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  16

  Add the colby/jack cheese, and the Parmesan.
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  17

  Bake in the preheated oven until the cheese is bubbly, and beginning to brown in spots, about 20 minutes.
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  18

  PLATE/PRESENT
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  19

  Sprinkle a bit more Parmesan on top (optional), and serve while still nice and toasty. Enjoy.
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  20

  Keep the faith, and keep cooking.
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