Baked Button Mushroom In Homemade Marinara Sauce

We had this for lunch yesterday and Little Boy Blue loved it! Tomatoes in Chinatown, SFO is 69 cents a pound. I bought about 3 pounds and made them into marinara sauce. My concoction includes: Italian spice, bay leaf (laurel), parsley, sweet basil leaves, oregano, rosemary, sage, thyme, pepper, brown sugar, kosher salt and beef broth. Garlic and onions were sautead until they caramelized. Once done, tomatoes are added and while it starts to boil, the above herbs are poured at random. I used Monterey cheese alternately with marinara sauce over the mushroom.



I baked this for 15 minutes at 475 degrees F oven. Once baked, the juice of the mushroom blends well with the sauce! I served this with steamed rice although French bread (baguette) or pasta should have been more appropriate since this is an Italian dish a'la Pizzicatto (that[is, moi). But husband prefers rice. What can I do? BTW, I sprinkled it with parsely flakes before serving. It surely was delicious and we had recited our own, "Bon Appetito" to our gastronomic delight. Ciao!