Take some small tomatoes, cut in half and add to the tray.
Finely chop some fresh garlic and sprinkle 1/2 on the mushrooms and tomatoes. Drizzle everything with olive oil. Grind on some fresh pepper and a pinch of salt. Toss everything to coat the muchrooms and tomatoes.
Now turn the mushrooms stem side up and sprinkle on the rest of the garlic. Add a teaspoon of garlic marinara sauce to each mushroom. Sprinkle with parmesan cheese.
Sprinkle with breadcrumbs.
Drizzle with more olive oil.
Bake at 350F until breabcrumbs turn golden brown. Serve.
Tech Notes:
As with all cooking the quality of ingredients makes a big difference.
Use first cold pressed olive oil.
Wisconsin makes good parmesan cheese, but use imported Italian parmesan if you can. And if you can get a chunk and grate it fresh even better!
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Content written and posted by Ken Abbott abbottsystems@gmail.com
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