PARMIGIANA

The traditional Italian parmigiana uses eggplant, although we’re more familiar with the favourite chicken or veal parma down at the pub. Here’s our mushy mushroom version of the Italian favourite.

MUSHY MUSHROOM

Even on the coldest days, Genuine Thermos® Brand food and drink containers will keep contents hot for hours. The secret is Thermos™ vacuum insulation technology which virtually eliminates temperature change within the container. Genuine Thermos Brand has been trusted since 1904.

THERMOS is a registered trademark in over 115 countries. © 2016, 2019 Thermos PTY Ltd.   

ADVERTISEMENT

SCROLL TO CONTINUE WITH CONTENT

Method

1. Preheat camp oven to medium-high temperature.

2. Heat olive oil in large frypan over medium heat. Add the garlic and onion, stirring for 2-3 minutes or until onion is soft.

3. Add tomato passata and simmer for 10 minutes or until thickened. Stir through beans and most of the basil leaves.

4. Place mushrooms on a lined baking tray, trim to fit if required. Spoon over tomato mixture and top with cheese. Bake in camp oven for 15-20 minutes on medium-heat or until mushroom is tender and cheese is golden-brown. Garnish with leftover basil leaves.

Ingredients

Two cloves garlic, thinly sliced

½ onion, any colour

One cup tomato Passata

Two cups canned cannellini beans, drained

½ bunch fresh basil, leaves picked

Four portobello or field mushrooms of large size

Handful of full-fat three cheese mix, grated

Serves: 4
Prep time: 20 minutes 
Cook time: 20 minutes