PORTOBELLO NAPOLEAN
From cooks.com
12 medium sized Portabello mushrooms, cleaned
6 tbsp. olive oil
3 tbsp. dried thyme
3 tbsp. dried oregano
3 tbsp. dried basil
3 tbsp. salt
3 tbsp. cracked black pepper
4 Vidalia Onions, 1/4" slices
6 Mozzarella Balls 1/4" slices
3 cups Marinara Sauce
fresh angel hair pasta, cooked al denté
fresh basil leaves
Clean the Portabellos, remove the stem and place on a sheet pan skin-side down. Slice Vidalia Onions into 1/4 inch slices and place on a sheet pan. Drizzle
olive oil over the Portobellos and onions.
Shake Thyme, Oregano, Basil, salt, and cracked black pepper on Portobellos and onions. Place in 400°F oven for 30 minutes. After removing from oven and
allowing to cool, stack the Portabellos, sliced mozzarella, and Vidalia onions in this sequence: Portobellos bottom, onion, mozzarella cheese, Portabello,
onion, mozzarella cheese, Portabello top.
Place on a bed of angel hair pasta, and ladle Marinara Sauce over all. Garnish with basil
Submitted by: Kee Delany
From cooks.com
12 medium sized Portabello mushrooms, cleaned
6 tbsp. olive oil
3 tbsp. dried thyme
3 tbsp. dried oregano
3 tbsp. dried basil
3 tbsp. salt
3 tbsp. cracked black pepper
4 Vidalia Onions, 1/4" slices
6 Mozzarella Balls 1/4" slices
3 cups Marinara Sauce
fresh angel hair pasta, cooked al denté
fresh basil leaves
Clean the Portabellos, remove the stem and place on a sheet pan skin-side down. Slice Vidalia Onions into 1/4 inch slices and place on a sheet pan. Drizzle
olive oil over the Portobellos and onions.
Shake Thyme, Oregano, Basil, salt, and cracked black pepper on Portobellos and onions. Place in 400°F oven for 30 minutes. After removing from oven and
allowing to cool, stack the Portabellos, sliced mozzarella, and Vidalia onions in this sequence: Portobellos bottom, onion, mozzarella cheese, Portabello,
onion, mozzarella cheese, Portabello top.
Place on a bed of angel hair pasta, and ladle Marinara Sauce over all. Garnish with basil
Submitted by: Kee Delany
