Cook time: 20 Min Prep time: 10 Min Serves: 4
1 small onion, chopped
14 oz button mushrooms, cleaned and sliced
1 stalk(s) celery, chopped
2 Tbsp butter
1/2 tsp salt
1 clove garlic, minced
1 large egg, beaten
1/2 c italian bread crumbs
1/2 c shredded mozzarella cheese
1/2 c freshly grated parmesan cheese
1/2 tsp dried basil
4 slice provolone cheese
1. Melt the butter in a skillet and add the onions, mushrooms, celery and salt. Cook till they become tender and the liquid from the mushrooms has cooked off. Stir in the garlic and cook for 1 minute. Remove from the heat and allow to slightly cool. Pour the mixture into a bowl and add the egg, breadcrumbs, mozzarella, parmesan cheese and basil. Stir to combine well and pour into a lightly greased 1 1/2 quart dish.
2. Top with the provolone, cutting in half to fit the edges. Sprinkle with a little more basil if desired. Bake in a 350 degree oven for 20 minutes or until the top is golden brown and bubbly.