Have you ever imagined a recipe and how yummy it was going to be only to be disappointed when you finally get to try it? Not this one. It was so good and so authentically Italian I almost started singing “That’s Amore!” after that first bite.
While I was trying to come up with a name the word Trattoria kept popping into my head. Now remember, it’s been 20+ years since the summer I lived in Italy, and almost 10 since I’ve even been there. I knew I liked the word but I didn’t know why so I looked it up.
trat·to·ri·a
ˌträtəˈrēə/
noun
an Italian restaurant serving simple food.
Portabella di Trattoria…mushrooms of the simple Italian restaurant. I like it. And you’ll love it.
Portabella di Trattoria – 9PPV
Ingredients:
- 1 large portabella mushroom cap (stem and gills removed)
- Olive oil spray
- 1/2 cup Victoria (or other brand) marinara sauce
- 1 tbsp minced garlic (yes I love garlic!)
- 1/4 cup Panko Bread Crumbs
- 2 oz fresh mozzarella broken into pieces
Wash portabella caps and pat dry with a paper towel. Remove stems and gills. Spray both sides of the mushroom cap generously with olive oil spray. Score the top lightly with a knife and then lay stem side up on a parchment covered cookie sheet. Stir marinara and minced garlic together and heat gently in a small sauce pan until just heated through. Pour evenly over mushroom cap and then sprinkle Panko on top. Add fresh mozzarella pieces close to center. Place in a 375 degree oven for 15 minutes. Turn oven up to 500 broil and cook an additional 5 minutes or until cheese is melted and beginning to brown. Let stand 5 minutes for cheese to set before devouring…if you can.
I appreciate your feedback and would love to know how my recipes turn out for you. Please leave comments and I promise I will answer them!
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