Portebella Parmesan with Skettie Squash and Marinara - TNT

[Guest guest]

Made this for dinner last night. It was fantastic!

Portebella Parmesan with Skettie Squash and Marinara

Ingredients:

- Portebella mushrooms, stems removed – as many as you need to feed

your family. I would suggest 2 per adult.

- Olive oil (EVOO)

- Pepper/salt (add salt to mushrooms AFTER cooking)

- Skettie squash, size to your liking

- Don Peppino Pizza Sauce (vegan)

- Mozz cheese (of your choice)

- Parm cheese (of your choice) I actually used nutritional yeast flakes

Start by thoroughly washing the skettie squash. Prick it with a large

fork several times. Wrap in foil. Bake at 350’ for 2-3 hours till soft.

(I know the micro works just as well but I choose not to use it)

Once the squash is done, allow to cool for ½ hour. While the squash

is cooling, turn up the heat on your grill pan. Brush both sides of the

mushrooms with EVOO and sprinkle with pepper ONLY. (adding

salt prior to cooking allows the mushrooms to weep and become dry

and tough).

As the mushroom are grilling I used my large cast iron skillet to weigh

them down. Cut open the squash, remove and discard the seeds and pulp.

If its cool enough, you may use your hands and scoop out the insides

into skeetie strands. If its too hot, use a fork. At this point,

I have a can or 2 of Don Peppinos PIZZA sauce heating on the stove on low.

Place half the pizza sauce on the bottom of a baking dish, arrange grilled

mushrooms so they are not overlapping. Place one spoonful of sauce on

each mushroom and swirl it around. Add a good sprinkling of mozz cheese

and a sprinkling of parmesan cheese as well. Place these in the oven for

about 10 – 15 min until cheese is melted or golden brown.

Serve by placing a serving of squash on plate, ladling heated sauce over top

of that and placing 1 –2 mushrooms along side. A fresh sprig of parsley

makes it pretty. Serve with crusty bread and a salad of choice. YUMMY!!

Roxy Philly PA

 

 

 

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