Serves: 4
Total Calories: 296
1 Wipe the mushrooms clean with damp paper towels. Snap off the stems of the mushrooms and trim the ends where soil collects. Slice the mushrooms at least 1/4 inch thick. Place a rack in the center of the oven. Preheat the oven to 350°F. Oil a 13 × 9 × 2-inch baking pan.
2 In a medium bowl, stir together the bread crumbs, cheese, and parsley. Add 2 tablespoons of the oil and salt and pepper to taste.
3 In the baking pan, make a layer of half the mushrooms, overlapping the slices slightly. Place a layer of half of the onions and tomatoes over the mushrooms. Sprinkle with salt and pepper. Spread with half of the crumb mixture. Repeat with the remaining ingredients. Drizzle with the remaining 2 tablespoons oil.
4 Bake 45 minutes or until the mushrooms are tender when pierced with a knife. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mushroom Gratin recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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