- 3 pounds fresh mushrooms
- 1/4 cup butter
- 1/4 pound Italian fontina or provolone (or 1 cup grated parmesan cheese)
- 1/3 cup freshly-grated parmesan cheese
- Your favorite tomato sauce as needed
Preheat oven to 350 degrees. Butter an 11- by 7-inch baking dish. Prepare tomato sauce.
Wash and dry mushrooms and slice. Melt butter in large skillet. When butter foams, add mushrooms. Saute over high heat until golden.
Spoon some tomato sauce into buttered baking dish. Cover sauce with layer of mushrooms and top with sliced fontina or provolone, or with parmesan cheese. Repeat layers, finishing with tomato sauce. Sprinkle 1/3 cup parmesan cheese over last layer of tomato sauce.
Bake 25 to 30 minutes. Let stand a few minutes before serving.
This recipe yields 6 to 8 servings.
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