Serves 2 | Prep Time 20 minutes | Cook Time 40 minutes

Ingedients:Alfredo and Triple Cheese Portobella
2 large Portobello (Portabella) mushroom caps
1 16 ounce jar classic Alfredo sauce
1 cup Italian bread crumbs
1 large egg
1 tablespoon plain goat cheese
1 tablespoon mozzerella cheese, grated
1 tablespoon Parmesan cheese, grated
1 large slicing tomato
1 tablespoon Italian seasoning, divided, reserving 2 pinches for garnish
2 teaspoons black pepper
2 small tomedium size servings of spaghetti
1/2 teaspoon Kosher or Sea salt (for pasta water)
1 tablespoon butter or margerine.

Directions:

Prep:
1. Preheat oven to 450 degrees (F)
2. Place Alfredo sauce in a small sauce pan over medium low heat. Cover, stirring ocasionally.
3. Using a tablespoon, remove the stem and gills from underside of the mushrrom caps
4. Lightly spray the top and bottom of the mushroom caps with a cooking spray
5. Place caps, gill side up, on a cookie sheet, and bake on the top oven shelf for 20 minutes.
6. Mix together the bread crumbs, egg, Italian seasoning and mozzerella cheese. Set aside.
7. Form the goat cheese into 1/4-inch thick disks to fit in the bottom of your mushroom caps. Set aside.
8. Remove mushrooms from heat, reduce oven to 350 degrees (F).
9. Remove the top and bottom of the tomato and cut into two thick slices
10. Meanwhile, bring a 2 1/2 quart saucepan of salted water to a boil.

Assembly:

Alfredo Portobello Assembly

Assembly

1. Place the tomato slices onto the hot baking sheet with the mushroom caps. They will izzle and start to cook. Sprinkle each tomato slice generously with 1/2 the black pepper.
2, Leave the mushrooms on the sheet, also, to finish baking.
3. Position the goat cheese disks into the bottom of the mushroom cavity, and cover with 1/2 the breadcrumb mixture.
4. Sprinkle 1/2 the Parmesan cheese on top of each mushroom.
5. Return the mushrooms and tomatoes to the oven for 15-20 minutes, or until the Parmesan begins to turn golden brown.
6. Meanwhile, prepare the spaghetti. (10 minutes in boiling water)
7. Drain the boiling water. Add the butter to coat the spaghetti.

To Serve:
1. Place 1/2 the spaghetti on a deep plate or bowl, and cover with alfredo sauce
2. Position a tomato and mushroom cap on top of the spaghetti
3. Sprinkle with a pinch of Italian seasoning.

Serving suggestion: This dish delivers outstanding flavors that compliment a side of garlic toast and a medium bodied red wine, such as Chianti.

Cook’s Notes: Larry created this dish in the spring of 2016 when Lea was recovering from hip replacement surgery, and didn’t have much of an appetite. His objective was to make a visually appealing entree, while employing some of her favorites; pasta, alfredo sauce and stuffed mushrooms. Typically his stuffed mushrooms are spinach based, but this recipe provides an alternative flavor profile that is very pleasing and also delivers that all-important eye appeal.

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