Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, cheesy baked mushrooms in tomato sauce. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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.
Cheesy baked mushrooms in tomato sauce is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Cheesy baked mushrooms in tomato sauce is something that I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook cheesy baked mushrooms in tomato sauce using 6 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Cheesy baked mushrooms in tomato sauce:
- Prepare 2 x 400g cans cherry tomatoes in juice
- Make ready 60 ml extra virgin olive oil
- Get 8 portobello mushrooms, stems removed
- Make ready 3 corn thins
- Make ready 150 grams grated pizza cheese
- Get 60 g baby rocket
Chicken Breasts are smothered in marinara sauce with melted Mozzarella cheese on top. Chicken and Mozzarella make such a great combination! Delicious dinner recipe for Baked Cheesy Meatballs served with spaghetti. Add the mushrooms and press down a little.
Instructions to make Cheesy baked mushrooms in tomato sauce:
- 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.
Slowly add in the milk and cream; bring to a boil stirring over medium heat until smooth, creamy and thickened. Put cleaned mushrooms in a saucepan. Add the crumbled bouillon cube and cracked pepper. Mix and bring to a simmer. Combine cornstarch and milk in a saucepan, whisking until smooth.
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