Breaded Mushrooms in a Garlic Butter Sauce Topped with Mozzarella Cheese and Diced Tomatoes

This is a simple recipe to make, and is packed with flavor. It does have a lot of sauce which is perfect for dipping the mushrooms into and also to dip bread into as well. If you like this recipe, try some other versions Breaded Artichoke Hearts in a Garlic Butter Sauce Topped with Mozzarella Cheese, Lightly Breaded Artichoke Hearts Baked in a Sweet Italian Gorgonzola Champagne Sauce or Breaded Mushrooms Baked in a Garlic Herb Sweet Italian Gorgonzola Champagne Sauce.

Ingredients

1 – 12 oz. package of button mushrooms
1/3 cup of olive oil
1/2 cup of Italian style bread crumbs
1 egg
2 garlic cloves crushed or two cubes of Dorot brand garlic
2 tablespoons Smart Balance brand butter or regular butter
1/3 cup of olive oil
A sprinkle of kosher salt
1/3 cup of packaged shredded mozzarella cheese
1 Roma tomato diced

Technique

In a medium sized bowl beat egg and set aside. Add bread crumbs to another medium sized bowl. Toss mushrooms first in the egg mixture then individually dredge mushrooms in the bread crumbs until all mushrooms have been evenly coated with breadcrumbs. Heat 1/3 of a cup of olive oil over medium high in a large skillet. Sear mushrooms on all sides until golden brown. Add additional oil if needed. Remove mushrooms when browned and place them into a medium sized baking dish. In a separate small pot heat garlic, butter, oil and salt over low heat until melted. Stir until well combined. Pour butter mixture over mushrooms, top with cheese and tomatoes. Place into a preheated oven at 375 degrees for 15 minutes or until cheese is bubbling and beginning to brown. Remove and serve. Be careful when serving, because the baking dish will be hot. Serve with Croistini to sop up the great sauce.

Suggested Beverage

Try Ferrari Carano Chardonnay Vintage (Alexander Valley), Fontaleoni Vernaccia Di San Gimignano White Wine (Italy), Bellenive Avanzi Garda Pinot Bianco (Italy) or Peroni Nastro Azzurro® Birra (Italy).

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