As my continued effort to incorporate my word of the year, self-care, into my life more, I went on a wonderful girl’s getaway weekend to a beautiful area of Ohio called Hocking Hills. We rented a house on a lake and spent the weekend relaxing, doing yoga, sharing and cooking. The girls I went with have been friends of mine for over 17 years. Our friendship has stood the test of time and many life experiences we have each had and we thought it was high time we do a girl’s weekend together.
One thing we enjoy doing together, and has been consistent over the years, is sharing a meal together. Whether it was pot luck style, where everyone brings a dish or whether we try a new restaurant, you can always count on the five of us to enjoy a new recipe or dish. On this trip we decided to make sure we included a few meals together with each of us bringing some recipes to share and to cook together. I wanted to share one of the dishes that we had called Mushroom Parmesan . . . it was yummy!
- 3 tablespoon extra virgin olive oil, plus extra for greasing the pan
- 4-6 portobello mushrooms
- 1/2 teaspoon ground black pepper
- 1 cup marinara sauce (homemade or store bought – we used store bought)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons butter, cut into small pieces
Preheat the oven to 400 degrees F. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
Spread 1/2 cup of the marinara sauce on the bottom of a 9×13 baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve!