We’re all big fan of mushrooms here and this was another quick and easy recipe to make. All four of us gobbled it up without no complaints from the kids! I can wait to make it again when I can pick tomatoes and basil fresh from our garden.
Speaking of gardens, I finally got mine in on over the weekend. The weather here in PA has been miserable. Too many rainy cold days and now it looks like summer is here…I guess we skipped spring this year. I planted some new varieties of tomatoes and peppers this year and our lettuce and beets are finally starting to peek through the soil. I’m so looking forward to being able to walk out into our backyard and get homegrown veggies. What are you planting in your gardens this summer?
4 portobello mushroom caps
2 cups arugula (about half a bunch)
4 Tbsp unsalted butter
1 Tbsp olive oil
2 garlic cloves
1/2 lemon, juiced
salt & fresh ground pepper
1 large tomato, sliced
1/2 cup fresh grated parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 cup marinara sauce
Preheat oven to 400 degrees. Clean out the mushroom caps by removing the steps and insides of the mushroom caps and discard. Set aside.
In a food processor, combine the arugula and garlic cloves. Puree until chopped. Add in the butter, olive oil, lemon juice, salt and pepper. Puree until well combined. Divide the arugula butter between the mushroom caps and spread. Add a small amount of marinara sauce next and then top with a slice a tomato. Sprinkle with parmesan cheese and mozzarella. Bake for 10-12 minutes until the mushroom is cooked and the cheese is bubbly and melted. Serve immediately.
Source: Shape Magazine, Recipe by Chrissy Teagen