Sheet-Pan Mushroom Parmigiana

 In our adventures of finding new vegetarian recipes, this one came up.  I don't like cherry tomatoes, and couldn't see what they added to the dish, so we decided to omit them.

Then when D actually made it, he made it his own way.

Sheet-Pan Mushroom Parmigiana

Photo by ALB

Adapted from Hetty McKinnon
YIELD: 4 servings
TIME: 30 minutes

INGREDIENTS 

10 ounces cherry or grape tomatoes, halved (1 pint) (didn't use)

2 garlic cloves, finely chopped (6 garlic of course)

 Extra-virgin olive oil (1.5 TBSP)

 Kosher salt and black pepper 

8 portobello mushrooms, stems removed (keep stems)

3 cups store-bought or homemade marinara sauce (used Classico Spicy Red Pepper)

2 cups (8 ounces) shredded low-moisture mozzarella (reduced from 3 to 2 Cups)

1 cup panko bread crumbs (mixed 1/2 C of panko with 1/2 Italian Seasoned breadcrumbs).
added 1 TBSP butter

½ cup (1/2 ounce) basil leaves, finely chopped, plus more leaves for topping 

PREPARATION 

Heat oven to 425 degrees. 

Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil.  Cut up mushroom stems and garlic finely and mix that all together.  

Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes. 

To the sheet pan, add the mushroom caps and drizzle each generously with olive oil. (Don’t skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom the stem blend, and with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden. 

Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of butter and add the bread crumbs, basil and 1/2 teaspoon of salt (I would omit the salt, D would not). Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar. 

To serve, transfer mushrooms to serving plates. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.

14 WW points and 2 vegetables (my additions/subtractions at 4 servings)

Butternut-Kale Lasagna

So I helped make this. From the reviews on Cooking Light, I roasted the butternut instead of microwaving. D and I both enjoyed it, but thought it would be fantastic with pancetta. We had no side.

Butternut-Kale Lasagna

Photo by ALB

Gruyère-spiked béchamel drapes over the noodles and squash to give Butternut-Kale Lasagna velvety richness. Hearty, earthy kale perfectly balances the sweet squash, and crunchy, toasted pecans crown the top of this luscious lasagna

Hands-On: 25 mins
Total: 55 mins
Yield: Serves 4

Ingredients
¼ cup water (didn't use)
1 (12-ounce) package prechopped fresh butternut squash (if not precut, cut in 1/2-inch pieces so you get more squash in each bite)
3 cups prechopped kale
1 tablespoon olive oil
1 ½ tablespoons minced garlic (used 11 cloves
1 ⅛ ounces all-purpose flour (about 1/4 cup)
2 ¾ cups 1% low-fat milk, divided
2 ounces Gruyère cheese, shredded and divided
1 ounce Parmigiano-Reggiano cheese, grated
½ teaspoon salt
¼ teaspoon black pepper
Cooking spray
6 no-boil lasagna noodles
3 tablespoons chopped pecans

Preparation
Step 1
Preheat oven to 450°.

Step 2
Combine 1/4 cup water and squash in an 8-inch square glass or ceramic baking dish. Cover tightly with plastic wrap; pierce plastic wrap 2 to 3 times. Microwave at HIGH 5 minutes or until tender; drain. (I did not do this. I combined the butternut with 1 tbsp of olive oil, some salt and pepper, 5 cloves of garlic, minced, and some thyme (I didn't measure). I baked in the oven on a cookie sheet for 25 minutes. While that was happening, I removed the thick stems from the kale.) Combine squash and kale in a large bowl. Wipe dish dry.

Step 3
Heat a medium saucepan over medium heat. Add oil to pan (used PAM); swirl to coat. Add garlic; cook 2 minutes or until garlic begins to brown, stirring occasionally. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1/2 cup milk in a small bowl, stirring with a whisk until smooth. Add milk mixture and remaining 2 1/4 cups milk to pan; increase heat to medium-high. Bring to a boil; cook 1 minute or until thickened, stirring frequently. Remove from heat. Stir in 1 ounce Gruyère, Parmigiano-Reggiano cheese, salt, and pepper; stir until cheese melts.

Step 4
Coat baking dish with cooking spray. Spread 1/3 cup milk mixture in bottom of dish. Arrange 2 noodles over milk mixture; top with half of squash mixture and 2/3 cup milk mixture. Repeat layers once, ending with remaining noodles and remaining milk mixture. Cover with foil; bake at 450° for 15 minutes. Remove foil; sprinkle remaining Gruyère and pecans over top. Bake, uncovered, at 450° for 10 minutes or until lightly browned and sauce is bubbly. Let stand 5 minutes.

Nutrition Facts
Per Serving: 420 calories; fat 16.3g; saturated fat 5.8g; mono fat 7.3g; poly fat 2.1g; protein 20.4g; carbohydrates 51.4g; fiber 4.5g; cholesterol 29mg; iron 3.1mg; sodium 556mg; calcium 557mg.

12 WW points and a vegetable (my additions/subtractions at 4 servings)