Portabella Mushroom Mozzarella

Here's an idea that worked and a new product recommendation.

* Exported MasterCook *

Baked Portabella Mushroom Mozzarella

Recipe By : Hanneman
Serving Size : 2 Preparation Time :0:30
Categories : 4Star

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 ounces Portabella mushroom slices
2 tablespoons extra virgin olive oil -- or less
1 tablespoon toasted wheat germ
2 2/3 ounces Pasta Zesta=AE
water to cook pasta
1 cup chunky tomato sauce
with onion, celery, green bell pepper
1/2 teaspoon garlic
1/4 teaspoon basil
1/2 teaspoon oregano
1 pinch red pepper flakes
3 ounces mozzarella cheese, part skim milk
(healthy choice)
chopped parsley -- garnish

The idea =3D substitute portabella mushroom for the meat in a favorite
Italian
recipe.
This served 2 easily and would have served 3. Pre-warm/cook
everything, assemble it in a casserole, top with mozzarella and bake it
about 15 minutes.
PastaZesta is a new product for us. It's a spaghetti, homemade, dried,
flat like soba, made of durum wheat, flavored with various - we chose tomato
and basil. No eggs! Very light and flavorful. Cooks in 3 minutes. It
comes in a tan 8-oz box and was near the bottled sauces. We recommend it.
Made in Canada.

STEP #1 Using a micro-wave proof dish, like a pyrex measure, combine the
tomato sauce, garlic, basil, oregano and red pepper flakes. Zap at 100% for
about 2 minutes (700 watts). Stir and let stand.

MEANWHILE prepare the pasta.

STEP #2 Heat oil in skillet. Press some (what you can) wheat germ into the
slices of mushroom and saute over medium-high heat, turning once, about 1
1/2 to 2 minutes per side. Remove from heat.

STEP #3 Set oven temperature to 375oF. Place drained pasta in a shallow
casserole. Pour half the sauce on top and spread. Season with pepper (a
little salt). Sprinkle on remaining wheat germ, especially along the outer
edge where it will catch the sauce. Layer the mushroom slices on top of
that. Pour on the remaining sauce. Top with cheese. Top with parsley.
Bake about 15 minutes until cheese is melted and beginning to brown.

Nice served with asparagus.

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NOTES : from 'PatH' phannema@wizard.ucr.edu