Mushroom Parmigiana

Mushroom Parmigiana
  • Serves: 1
  • Preparation: 10 minutes
  • Cooks In: 10 minutes
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Ingredients

2 large flat Australian Mushrooms, stems removed
2 tbsp olive oil
2 slices smoked ham
2 slices grilled eggplant
50 g Napoli sauce
40 g shredded mozzarella cheese
20 g mixed leaves
10 ml Italian dressing

Method

1

Preheat oven to 180°C.

2

Line a baking tray with foil and place mushrooms stem-side down on the lined tray.

3

Drizzle with olive oil and cook for 10 mins.

4

Turn mushrooms over and begin assembling with the below on each mushroom:
○ 1 spoon Napoli sauce,
○ 1 slice grilled eggplant,
○ 1 slice smoked ham and finally top with mozzarella cheese.

5

Cook under the grill for 5 mins or until the cheese melts.

6

Serve with dressed mixed leaves.

Created in partnership with Canterbury-Hurlstone Park RSL Club

Ingredients

 2 large flat Australian Mushrooms, stems removed
 2 tbsp olive oil
 2 slices smoked ham
 2 slices grilled eggplant
 50 g Napoli sauce
 40 g shredded mozzarella cheese
 20 g mixed leaves
 10 ml Italian dressing

Directions

1

Preheat oven to 180°C.

2

Line a baking tray with foil and place mushrooms stem-side down on the lined tray.

3

Drizzle with olive oil and cook for 10 mins.

4

Turn mushrooms over and begin assembling with the below on each mushroom:
○ 1 spoon Napoli sauce,
○ 1 slice grilled eggplant,
○ 1 slice smoked ham and finally top with mozzarella cheese.

5

Cook under the grill for 5 mins or until the cheese melts.

6

Serve with dressed mixed leaves.

Created in partnership with Canterbury-Hurlstone Park RSL Club
Mushroom Parmigiana

Tags:

 Dinner, Lunch

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