Baked Portabella Mushroom Mozzarella

Recipe Ingredients

4 1/2 oz	127g	Portabella mushroom slices
2 tablespoons	30ml	Extra virgin olive oil - or less
1 tablespoon	15ml	Toasted wheat germ
2 2/3 oz	75g	Pasta zestaae
		Water to cook pasta
1 cup	237ml	Chunky tomato sauce with onion - celery, green bell pepper
1/2 teaspoon	2.5ml	Garlic
1/4 teaspoon	1.3ml	Basil
1/2 teaspoon	2.5ml	Oregano
1 pinch		Red pepper flakes
3 oz	85g	Mozzarella cheese - part skim milk (healthy choice)
		Chopped parsley - garnish

Recipe Instructions

Using a micro-wave proof dish, like a pyrex measure, combine the tomato sauce, garlic, basil, oregano and red pepper flakes. Zap at 100% for about 2 minutes (700 watts). Stir and let stand. Meanwhile prepare the pasta.

Heat oil in skillet. Press some (what you can) wheat germ into the slices of mushroom and sauteeover medium-high heat, turning once, about 1 1/2 to 2 minutes per side. Remove from heat.

Set oven temperature to 375oF. Place drained pasta in a shallow casserole. Pour half the sauce on top and spread. Season with pepper (a little salt). Sprinkle on remaining wheat germ, especially along the outer edge where it will catch the sauce.

Layer the mushroom slices on top of that. Pour on the remaining sauce. Top with cheese. Top with parsley. Bake about 15 minutes until cheese is melted and beginning to brown. Nice served with asparagus.

Source:
Anita A. Matejka

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