Portobello Mushroom & Squash Parmesan

I love the meatiness of portobello mushrooms…they are wonderful when used in a dish to serve on one of your Meatless Meal nights. They’re very hearty – and in this dish there are so many flavors that you don’t even miss the meat!

Portobello Mushroom & Squash Parmesan
2 – 6 oz packages fresh sliced portobello mushrooms
1 large green squash (zucchini)
1 large yellow squash
extra virgin olive oil
salt & fresh ground pepper
fresh oregano
fresh basil
15 oz Fire-Roasted Diced Tomatoes
1/2 tsp sugar
4 oz shredded mozzarella
2 oz shredded parmesan
2 tablespoons bread crumbs
1 tablespoon soft butter

Heat oven to 400°F. Clean the sliced mushrooms, brush both sides with a little extra virgin olive oil and lay in a baking sheet that has been lined with parchment paper. Roast 20 minutes. Slice the zucchini and squash into circles, brush both sides with a little extra virgin olive oil and lay in a baking sheet that has been lined with parchment paper. Season with salt & fresh ground pepper. Roast 10-15 minutes. Purée the tomatoes in a food processor; adding 1/2 teaspoon salt and sugar and some snipped fresh oregano and basil. To assemble: In a casserole baking dish, spread a thin layer of tomato sauce, roasted sliced mushrooms – season these now with a little salt and fresh ground pepper. Next layer the roasted zucchini rounds and the yellow squash rounds. Season with a little more salt and fresh ground pepper, snipped oregano and snipped basil (to taste). Spread the remaining tomato sauce over the vegetables. Sprinkle on the shredded mozzarella and parmesan. In a small bowl combine the bread crumbs and soft butter; sprinkle over the cheese. Bake in heated oven ~10-15 minutes until cheese is melted and bread crumbs are golden. Remove from heat and allow to set for a few minutes before serving. Makes 4-6 servings.



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