Portabella Parmesan Recipe with homemade sauce
gills cleaned out and stems removed.
grated Parmesan cheese
Melt the butter in a medium saucepan.
Add the chopped tomatoes, onions, garlic, and basil.
Cook for about 7 minutes or until the onions are translucent.
Transfer the cooked tomatoes, onions, garlic, and basil to a food processor or blender.
Blend until smooth. Add salt & pepper to taste.
Dip the cleaned mushrooms in the almond milk and then dredge in the flour.
In skillet, melt the butter at medium heat. Add mushrooms.
Fry mushrooms until golden brown ... about 3 minutes.
Spread the sauce on the bottom of a greased casserole dish (I use a 9 by 9 inch square pan).
Place the fried mushrooms on top of the sauce.
Spread the Parmesan cheese on top of the sauce.
Add an additional layer of sliced Mozzarella cheese, if you like.
Bake for 20-25 minutes or until the cheese is browned and bubbly.
There is more than enough sauce with this dish to allow for a small amount of pasta for each person.