French Countryside Tomato and Portobello Mushrooms Gratin
3 large Portobello Mushrooms, thinly sliced
4 large tomatoes, thinly sliced
3 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons French Countryside Seasoning
1/2 cup breadcrumbs
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Preheat your oven to 375°F (190°C).
In a large skillet, heat 1 tablespoon of olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
Arrange a layer of sliced tomatoes in the bottom of a greased baking dish. Sprinkle with salt, pepper, and a portion of the French Countryside seasoning.
Add a layer of sliced Portobello Mushrooms on top of the Tomatoes, and season again with salt, pepper, and more French Countryside seasoning.
Repeat the layering process until all the Portobello Mushrooms and Tomatoes are used, finishing with a layer of tomatoes on top.
In a small bowl, mix the breadcrumbs with the grated Parmesan cheese. Sprinkle this mixture evenly over the top layer of tomatoes.
Drizzle the remaining 2 tablespoons of olive oil over the breadcrumb and cheese topping.
Bake in the preheated oven for about 40 minutes, or until the vegetables are tender and the top is golden brown and crispy.
Let it cool for a few minutes before serving.
For a richer gratin, you can add layers of thinly sliced mozzarella cheese between the vegetables.
If you desire a crunchier topping, you can broil the gratin for the last few minutes of cooking, watching carefully to prevent burning.
This dish is perfect as a side for grilled meats or fish but also stands well on its own as a vegetarian main course.