Cooking On A Budget: Baked Portobello Mushrooms

Sunday, July 13, 2014

Baked Portobello Mushrooms

I made these Baked Portobello Mushrooms for our dinner one hot summer night. They became our dinner as neither of us wanted a super heavy meal. This was originally created and posted back in May of 2013. The only difference is that I added more cheese on top and took new photographs. Because I added more cheese the total cost would go up marginally.

This would make an excellent and inexpensive meal for you especially if you have your own garden tomatoes and grown your own parsley. The only store purchase would be the onion and the mushrooms. It's a great vegetarian meal and they really are filling and delicious.

On sale at $2.99 (normally $3.49), I could not pass up the chance to have a portobello mushroom with dinner. There were only two caps in the pack but that was plenty for just two of us.
Baked portobello mushrooms with sauteed onions, fresh tomato, fresh parsley, salt and pepper and topped with just a little bit of mozzarella cheese. It's simple to do - I'll explain and show you in photographs. The recipe can be increased for more than two people. See the cost chart at the bottom.

Step 1: Cut a large onion in half and slice one half. Place 1-2 tbsp. butter in a frying pan over medium heat to melt the butter. Add the onions to the pan with some salt and pepper to taste and 1 tsp. of sugar and saute the onions until caramelized. When they are done, remove from heat.

Step 2: While the onions are sauteing,chop some fresh parsley and slice your tomatoes. Drain the tomatoes to get rid of some of the liquid. Sprinkle a little salt and fresh ground black pepper on each slice.

Step 3: Clean out the gills as much as possible and remove the stem piece that is left in the mushroom and wipe off any dirt with a paper towel.

Step 4: Line a baking tray with aluminum foil. When the onions are done and have cooled down a bit, add them to the base of the cap. Don't be stingy - lots of onions.

Step 5: Layer in some fresh tomato slices and sprinkle some fresh parsley on the slices of tomato (to taste).

Step 6: Top with mozzarella cheese and bake in a toaster or conventional oven at 375° lightly covered with tin foil for about 20-30 minutes, then uncover and bake for 5-10 minutes more until the mushrooms are thoroughly cooked through.

Time for eating. Let me say that the flavors all worked together and this was such a nice accompaniment to our dinner. I factored in you having to buy a large tomato and doubled the recipe to feed four for just about $10.68.

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