Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a special dish, cheesy baked mushrooms in tomato sauce. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Cheesy baked mushrooms in tomato sauce is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Cheesy baked mushrooms in tomato sauce is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have cheesy baked mushrooms in tomato sauce using 6 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Cheesy baked mushrooms in tomato sauce:
- Get 2 x 400g cans cherry tomatoes in juice
- Take 60 ml extra virgin olive oil
- Make ready 8 portobello mushrooms, stems removed
- Prepare 3 corn thins
- Get 150 grams grated pizza cheese
- Prepare 60 g baby rocket
The chickpeas are entirely optional but do add texture and protein making it a more substantial meal. I personally think they're worth adding in. Slowly add in the milk and cream; bring to a boil stirring over medium heat until smooth, creamy and thickened. Spoon through the melted, cheesy top to reveal the rich, buttery goodness beneath of sautéed mushrooms in a creamy sauce.. and top with a slice of tomato.
Steps to make Cheesy baked mushrooms in tomato sauce:
- Preheat oven at 220 degrees.
- Pour tomatoes over base of a 24cm x 32cm (base) roasting pan. Season well with salt and pepper. Drizzle over 1 tablespoon of oil. Stir to combine. Top with mushrooms. Drizzle with remaining oil. Season with salt and pepper.
- Combine corn thins and cheese in a bowl. Top mushrooms with mixture. Bake for 30 minutes or until sauce slightly thickens and mushrooms are tender. Sprinkle with rocket. Serve.
Slowly add in the milk and cream; bring to a boil stirring over medium heat until smooth, creamy and thickened. Spoon through the melted, cheesy top to reveal the rich, buttery goodness beneath of sautéed mushrooms in a creamy sauce.. and top with a slice of tomato. For a browned crust, set the broiler on the highest setting. To the same pan, add the butter, garlic, and mushrooms, reduce the heat to medium-low, and saute until the garlic is fragrant and the mushrooms have released their liquid. Add the heavy cream, parmesan and diced tomatoes to the pan.
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