Skillet Mushroom Parmesan | Lisa’s Kitchen | Vegetarian Recipes | Cooking Hints

A simple skillet of plump portobello mushrooms cooked with tomato sauce, basil, and melted cheese—pure comfort food

Preparation: 15 minutes
Cooking time: 18 to 20 minutes

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Ingredients:

• 1 tablespoon olive oil
• 1 small onion, sliced
• 1 large clove garlic, minced or crushed
• 1 lb (450 g) portobello mushrooms, sliced
• 1/2 cup fresh basil leaves, trimmed and roughly chopped
• 2 cups tomato sauce
• 1 teaspoon paprika
• 1/4 to 1/2 teaspoon ground cayenne
• 1/2 teaspoon sea salt, or to taste
• fresh cracked black pepper to taste
• 1 cup fresh grated Parmesan cheese
• 1 cup Provolone cheese, sliced into 1-inch pieces

Instructions:

• Heat the oil in a cast iron or ovenproof skillet over medium-high heat. Add the onion and sauté for a few minutes until the onion softens and begins to brown. Add the garlic and sauté for another minute. Add the mushrooms and cook for 5 minutes until the mushrooms are softened and begin to release their juices. Mix in half of the basil leaves, pour in the tomato sauce, and stir in the paprika, cayenne, salt and black pepper. Bring to a simmer, reduce the the heat to medium, and cook for another 5 minutes. Turn off the heat and evenly sprinkle the Parmesan and provolone over the top of the mushrooms.

• Place the skillet under a preheated broiler and bake for 3 minutes or until the cheese is melted and begins to brown. Remove the pan from the oven, and sprinkle with remaining basil leaves. Serve hot.

Makes 2 to 4 servings