3Chef’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.
4Place a rack in the middle position, and preheat the oven to 370 (190c).
5Place 1 tablespoon of grapeseed oil into a skillet, over medium heat.
6When the pan comes up to temperature, place the Portobello mushroom in the pan, and cook for about 1 minute per side.
7Chef's Tip: This searing of the Portobello will give it more of a "meaty" taste.
8Remove the Portobello, and reserve.
9Add the second tablespoon of grapeseed oil, and the butter to the pan, and reduce the heat to medium.
10Add the chopped white button mushrooms, and cook until softened and beginning to brown.
11Remove from the pan, and reserve.
13Place the provolone cheese in the Portobello mushroom.
14Add the sautéed white button mushrooms.
15Add the tomato sauce.
16Add the colby/jack cheese, and the Parmesan.
17Bake in the preheated oven until the cheese is bubbly, and beginning to brown in spots, about 20 minutes.
19Sprinkle a bit more Parmesan on top (optional), and serve while still nice and toasty. Enjoy.