Cheesy Mushroom Bake With Fresh Tomato Sauce (Manitaria Saganaki)
Crisp mushrooms, melting-cheese-goodness & the most delish sauce for dipping. This Cheesy Mushroom Bake is simply D-I-V-I-N-E!
Servings: 1
Calories: 816kcal
Ingredients
- 250 grams (about 6 medium-sized) white button mushrooms cut in half
- 6 tablespoons fresh tomato sauce (see recipe here) or canned
- 1⁄2 green bell pepper sliced into strips
- 2 slices Swiss cheese
- 30 grams Gruyère cheese
- fresh parsley chopped
- extra virgin olive oil
- small baking dish
- kosher salt
- pepper
Instructions
- Preheat oven at 250 °C/ 482°F.
- Heat a good splash of olive oil in a frying pan over high heat.
- Add the mushrooms and season with salt and pepper. Shake the pan a few times until mushrooms get a nice golden color. Do this for only a minute or so. We don't want to cook and soften the mushrooms. Just to give them a golden 'crust'.
- Transfer mushrooms to a baking dish.
- In the same pan add another splash of olive oil. Reduce heat to medium. Add the peppers and cook till they soften slightly. Transfer peppers from pan to the baking dish as well.
- Coat mushrooms and peppers with the tomato sauce.
- Sprinkle some parsley on top. Coat everything with the Swiss cheese slices and the grated Gruyere cheese.
- Bake for about 5 minutes or until cheese melts completely.
Nutrition
Calories: 816kcal | Carbohydrates: 22g | Protein: 51g | Fat: 61g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Cholesterol: 163mg | Sodium: 1486mg | Potassium: 990mg | Fiber: 5g | Sugar: 12g