2 14oz cans of diced tomatoes
1 8 oz can of tomato sauce OR 4 T tomato paste
4 Tb basil pesto
4 cloves of garlic, chopped
2 tsp oregano
Salt and pepper to taste
1 tsp. crushed red pepper, optional
shredded mozzarella and smoked mozzarella or aged provolone and mozzarella
Preheat the oven to 425 and prepare your 9×14 glass or ceramic pan by coating with olive oil or cooking spray
Prepare the mushrooms by gently wiping with a dry towel, coating lightly with olive oil, minced garlic and a sprinkle of salt and pepper. You can do this an hour in advance or overnight. Marinate in a pan or plastic bag and set aside in the fridge until you are ready to grill them.
Combine the diced tomato, sauce, beans, berries, pesto, garlic and oregano and pour into prepared pan.
Heat your cast iron grill pan/george forman/panini press to med high or heat. Place the mushrooms on the grill and cook until they are seared, about 8-10 minutes. You want them to have some firmness.
Place the mushrooms on the tomato mixture and top with the cheese. Bake covered for the first 30 minutes and remove the foil to lightly brown the cheese for the remaining 15 minutes!
add roasted peppers in place of the tomato sauce
try reconstituted ancho peppers and andouille sausage
try goat cheese or feta
use kalamata olives or capers for another layer of flavor
add Italian sausage
add some sweet potato or whole grain pasta.
if there are any leftovers add some broth for a fabulous soup! Top it off with some freshly shaved parmesan and croutons!
layer roasted eggplant and ricotta cheese to make an eggplant lasagna and. Freeze it for later! Beans hold up well in the freezer.