Portabella Mushroom Gratin (Tiella Di Funghi)

• 1 lb portabella mushrooms or 1 lb cremini mushrooms or 1 large white mushroom
• 12 cup plain breadcrumbs
• 12 cup pecorino romano cheese
• 2 tablespoons chopped fresh parsley
• 4 tablespoons olive oil
• salt
• fresh ground pepper
• 2 medium onions, thinly sliced
• 2 medium tomatoes, chopped

1. Wipe the mushrooms clean with a damp paper towel.Snap off the ends and trim the ends where soil collects.
2. Slice the mushrooms atleast 1/4 inch thick.
3. Place oven rack in the center of the oven.
4. Preheat the oven to 350 degrees.
5. Oil a 9x13 baking pan.
6. In a medium bowl stir together the bread crumbs, cheese and parlsey.
7. Add 2 tablespoons of the olive oil and salt and pepper to taste.
8. In the baking pan make a layer of the mushrooms, overlapping the slices.
9. Place half of the onions and tomatoes over mushrooms.
10. Sprinkle with salt and pepper.
11. Sprinkle with half of the crumb mixture.
12. Repeat with the remaining ingredients.
13. Drizzle with the remaining 2 tablespoons olive oil.
14. Bake 45 mins or until tender when pierced with fork.

portabella mushrooms, breadcrumbs, pecorino romano cheese, parsley, olive oil, salt, fresh ground pepper, onions, tomatoes

Taken from www.food.com/recipe/portabella-mushroom-gratin-tiella-di-funghi-245363 (may not work)