I had never had it until after the Disney movie came out, I must admit. But since that first time making it, it quickly became one of the bestest in my arsenal of dishes. Vegetables? Check! Sopping sauce? Check! Oooey, gooey, melty cheesey deliciousness? CHECK! So long as you watch the amount of Parmesan in it, it's not even that terrible for your waist line.
I usually serve it over a bit of orzo pasta, or with a nice piece of warmed crusty bread.
Night of cooking: 1-18-12.
I chose it because I love it, and this recipe was no different.
ReplyDeleteIt was a tiny bit watery, so I should have cooked it with the lid off for a bit longer than I did. I had it with some nice crusty french bread, which did an excellent job of sopping up the juices.
I substituted grape tomatoes for regular tomatoes, as they looked a heck of a lot better than the anemic tomatoes at the store. I used a combo of white button and crimini mushrooms, and thought it was a good choice. I also used sweet onions rather than plain old yellow, as that's what I tend to prefer. Also, red bell peppers and not green--I just can get past the bitterness of green bell peppers.