I saw Giada make a version of this when i was mindlessly watching the food network while cooking one night. Hers seemed too cheesy (especially since I wasn’t supposed to be eating dairy–or at least minimizing it). So I modified it.
ingredients for the mushrooms
2 portabella mushrooms
A ziplock Baggie–gallon sized
2 tbs garlic paste
1/4 cup balsamic vinegar
2-3 tbs olive oil
•2 ladles of pasta sauce/Tomato sauce
• 2 tbs sweet potato pesto from https://happyveggiefoodie.wordpress.com/2012/05/04/sweet-potato-pesto/
•2 handfuls shaved Parmesan
Equipment: grill pan, oven proof dish
Pour the balsamic, olive oil, garlic, and rosemary or basil into the baggie. Toss in the mushrooms. Seal and then shake. Let sit for a half hour (longer is better if you have time) to marinate.
Put mushrooms onto the grill pan. And grill each side for a few mins til semi cooked.
Pour 1 ladle of sauce into an oven proof dish . Place mushrooms on top gill side up. Put 1 spoon of pesto into center of each mushroom. Top with Parmesan and 1 ladle of sauce.
Bake at 350 for 15-20 mins (melt cheese, let flavored come together. Serve with some angel hair pasta, sauce, and some wine.