Cheesy baked mushrooms in tomato sauce. Juicy mushrooms, fresh tomato sauce, and a melt in your mouth cheesy goodness on top. This Cheesy Mushroom Bake tastes truly DIVINE. It can be served as a main Vegetarian dish or as a starter.
This is a great dish to make ahead of time then cook it in the oven the day of. These cheesy stuffed goodness would be a great appetizer for your New Years. Learn how to make Baked Eggplant with Mushroom-and-Tomato Sauce. You can cook Cheesy baked mushrooms in tomato sauce using 6 ingredients and 3 steps. Here is how you cook it.
Ingredients of Cheesy baked mushrooms in tomato sauce
- You need 2 of x 400g cans cherry tomatoes in juice.
- It's 60 ml of extra virgin olive oil.
- Prepare 8 of portobello mushrooms, stems removed.
- It's 3 of corn thins.
- You need 150 grams of grated pizza cheese.
- You need 60 g of baby rocket.
Arrange half of eggplant slices over. Season sauce with ground pepper and a pinch of cinnamon. Drain mushrooms first, grate cheese, mince the garlic & slice the eggplants LAST. Prepare pan on LOW heat, drizzle cooking oil, throw in garlic for about a minute or two then REMOVE put aside first.
Cheesy baked mushrooms in tomato sauce step by step
- Preheat oven at 220 degrees..
- Pour tomatoes over base of a 24cm x 32cm (base) roasting pan. Season well with salt and pepper. Drizzle over 1 tablespoon of oil. Stir to combine. Top with mushrooms. Drizzle with remaining oil. Season with salt and pepper..
- Combine corn thins and cheese in a bowl. Top mushrooms with mixture. Bake for 30 minutes or until sauce slightly thickens and mushrooms are tender. Sprinkle with rocket. Serve..
Perfect weeknight fare, these Easy Cheesy Mushroom and Tomato Gnocchi Skillet cooks in just one pan on the stovetop. Lots and lots of mushrooms, all cooked up until golden brown. Combined with some lovely fire-roasted, canned tomatoes that simmer away and cook down into a rich tomato sauce. The perfect any night dinner meal. Cheesy and Creamy, the perfect Comfort Dish.