Portabella potato bake

This is the type of fall fare that people write songs about. Warm and gooey right out of the oven, this dish takes less than 30 minutes and looks like it takes hours. And it is delicious!

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Portabella Potato Bake

2 Tbs Olive Oil

2 lbs new potatoes, quartered

1 1/2 cups cherry tomatoes, halved if desired

2 portabella mushrooms, cut into bite sized pieces

2 cloves of garlic, minced

1 lg onion, cut into wedges

1 large handful of basil, roughly chopped

2 Tbs of pesto

1 1/2 cups mozzarella cheese, shredded

In a very large oven proof pan, coat potatoes in olive oil and agitate until the potatoes start to get soft. Add in the onions and the mushrooms. When the onions start to go clear, add in the rest of the ingredients except for the mozzarella. Toss until the texture is to your liking and the pesto has coated everything. Add salt to taste at this point.

Take off the burner and add the mozzarella cheese over the top of the entire pan. Put in the oven under broil until the cheese is nicely golden brown.

Serves 6 as an entree.

This dish is very versatile as well... I can imagine that you could add in summer squash, zucchini, or egg plant and still get a wonderful meal! It is the perfect dish for this time of the year as the evenings start getting that nip in the air but the days are still nice enough to eat outside. If you find a variation you like, please, pass it on to me. I would love to try it!

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