Delicious New Recipe

I found this recipe in a magazine, and then tweaked it. We had it last night and it is really, really good. It's called Portabello Pizza Casserole. Now, don't be turned off by the name "casserole" in the title. It's not your typical casserole. I'd love to hear your comments if you try it.

PORTABELLO MUSHROOM CASSEROLE

2 8 oz pkg sliced baby portabello mushrooms
1 medium onion, diced
1 T. butter
Olive Oil
2 cups (or more) any coarsely diced veggie (asparagus, broccoli, eggplant, zucchini –
your choice)
1 regular size jar Ragu Chunky Spaghetti Sauce
30-40 slices pepperoni
1 pkg. Italian cheese, grated (2 cups)
Lawrey’s Seasoning Salt
Pepper, coarse fresh ground to taste
2 T. dried basil (or about 1 cup fresh, minced)

Preheat oven to 400. Place mushrooms in a metal colander over 9x13 casserole dish. (If you don't have a metal colander, you can just cook in the dish, then blot up moisture left from cooking with a paper towel.) Coat mushrooms lightly with olive oil. Sprinkle very lightly with Lawrey’s and pepper. Cook approximately 10 minutes in the oven.

While mushrooms are cooking, sauté onion and veggie (or 2) of choice in a skillet. Sprinkle liberally with basil. Season lightly with Lawrey’s and pepper. (If I have any leftover Polish sausage or something like that, I cut it into thin pieces and add it in, too.)

Remove mushrooms from oven. Drain liquid from mushrooms and then layer mushrooms in the bottom of the casserole dish. Top with sautéed onion and veggies. Pour spaghetti sauce over veggie layer, then top with pepperoni and grated cheese. Cook 20 minutes.

Can be served over cooked spaghetti. We just eat it with Triscuit Tomato/Olive Oil Crackers.

Serves 6-8 regular servings or 4-6 hearty servings.