![Nikki Harts - Mushroom and Avo Smash Bruschetta](https://meadowmushrooms.co.nz/cache/images/b/c/0/b/e/bc0be957817dec1473ba6ea6fb441d3fe5e0fc70.jpeg)
Parmesan & Tomato Baked Mushroom
PREP TIME: 5 Min
COOK TIME: 15 Min
SERVES: 2
![Parmesan & Tomato Baked Mushroom](https://meadowmushrooms.co.nz/cache/images/f/4/6/5/6/f46565a2f3bdac116f07b27eda79e09332d593ad.jpeg)
![](/images/title-ingredients.png)
- 4 large Portabello mushrooms
- 2 Tbsp olive oil
- 1 cup tomato pasta sauce, divided
- 4 fresh basil leaves, thinly sliced
- 1/4 tsp crushed red pepper flakes
- 1 cup (115g) mozzarella cheese, grated
- 1/4 cup (30g) parmesan cheese, grated
Method
- Heat the oven to grill. Brush both sides of mushrooms with oil. Place mushrooms, gill side down, in a 23cm baking dish.
- Grill for 4 minutes, remove & turn gill side up, grill 4 minutes.
- Remove mushrooms from baking dish, drain excess liquid.
- Preheat oven to 200C. Spread 1/2 cup pasta sauce on bottom of baking dish, then place mushrooms, gill side up. Sprinkle with basil, red pepper flakes & the remainder of the pasta sauce.
- Top with mozzarella cheese & parmesan; bake 5-10 minutes, until the cheese begins to brown. Remove & serve.
This is a great winter warmer!
MADE WITH
Large Portabello Mushrooms
![Large Portabello](https://meadowmushrooms.co.nz/cache/images/2/c/1/e/6/2c1e6cbe7fcc04f766ca9ab9cc8bdc7108aacb16.png)
Small Portabello Mushrooms
![Small Portabello](https://meadowmushrooms.co.nz/cache/images/0/4/b/2/d/04b2dc67a502a0a92a718238ade889b410a53bdb.png)
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