Portobello Mushroom Parmigiana is the perfect easy, vegetarian weeknight dinner. The mushrooms provide a hearty, meaty texture that pairs perfectly with the tangy marinara sauce and crusted, melty cheese. This recipe is even easier, healthier and yummier because we also skip the breading.
There are so many different types of parmesan and parmigiana recipes, but this is one of my favorites. It's an easy, healthy dinner that's perfect for weeknights. There's no meat to prep or precook, and nothing difficult to assemble. Just wash the mushrooms, start piling on the toppings, and pop them into the oven or air fryer. While the mushroom parmigiana is baking, I recommend making pasta (regular or gluten free) to serve with the mushrooms. If you make my homemade marinara sauce, you can use that marinara sauce on the mushrooms and also on the pasta.
Portobello Mushroom Parmesan also pairs well with a nice French baguette and olive oil with a homemade bread dipper.
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What's in Portobello Mushroom Parmesan?
Portobello mushroom parmesan contains a few key ingredients:
- Portobello mushrooms
- Marinara sauce (jarred or homemade)
- Mozzarella cheese
- Oregano
- Salt
- Parmigiano Reggiano cheese (or Parmesan cheese)
See recipe card for quantities.
Parmigiano Reggiano Cheese vs. Parmesan Cheese
Maybe you're wondering what the difference is between Parmigiano Reggiano cheese and Parmesan cheese. Well, Parmigiano Reggiano cheese is only made in certain regions in Italy, only with specific ingredients, and it must be aged for a minimum of one year. The term Parmesan is not regulated in the U.S., so Parmesan cheese is much more generic. Parmesan cheese can be made anywhere, without specific ingredients and is often aged for less than a year. So Parmesan cheese is not true Parmigiano Reggiano cheese. But can you taste the difference? Oh yes! Parmigiano Reggiano has a stronger, richer, nuttier flavor with a more crumbly texture. If you grate it on a fine microplane, then it literally just melts in your mouth. Parmigiano Reggiano typically costs more than Parmesan as it's imported, but it's worth it! Especially if you're looking for high quality ingredients with a heavenly taste.
Substitutions
- Cheese - so I recommend Parmigiano Reggiano over Parmesan cheese. But a great, lesser expensive option to try is Grana Padano cheese. It's also from Italy, but it's from different regions with less strict regulations. The flavor is very similar. If I was blind folded, I definitely think I could tell the difference between Parmigiano Reggiano and Parmesan cheeses, but I am not sure I could tell the difference between Parmigiano Reggiano and Grana Padano cheeses. I just buy what's cheaper at Costco between Parmigiano Reggiano and Grana Padano, but that can be our secret. Unfortunately, my Costco doesn't always carry Grana Padano though.
Storage
Mushroom Parmesan can be stored in an airtight container in the refrigerator for 3-4 days.
Next Level Tips
- Use good quality cheeses. Cheese always tastes best when you buy it in blocks or chunks and shred it yourself. The only pre-shredded cheese I buy is Mozzarella cheese, and that's mostly for my other half who eats way more of it than I do. Freshly shredded Mozzarella is amazing though! But for the Parmesan cheese, I always buy a Parmigiano Reggiano cheese (or Grana Padona) in a chuck and shred it myself. It's less expensive at Costco too. Can you tell I'm a Costco girl yet? I totally am!
- If you want to take the seasoning to the next level, use an Italian seasoning blend like my homemade bread dipper seasoning instead of the oregano. I gave away little jars of the bread dipper seasoning and plates as little Mother's Day gifts last year, and my mother in law told me she uses it on all her Italian pasta dishes!
Pairing
These are my favorite dishes to serve with [this recipe]:
Portobello Mushroom Parmesan
Ingredients
- 4 portobello mushrooms one per person
- 1 cup jarred or homemade marinara sauce
- 1 cup mozarella cheese shredded
- ¼ cup Parmigiano Reggiano (or Parmesan) cheese grated
- 1 teaspoon oregano
- ½ teaspoon salt
- olive oil
Instructions
- Preheat oven to 375℉ and start boiling water for pasta. Spray baking sheet with cooking spray or use parchment paper.
- Wash portobello mushrooms and remove the stems.
- Brush the tops of the portobello mushrooms with olive oil.
- Lay the portobello mushrooms top side down onto the baking sheet. Fill each mushroom cap with approximately ¼ cup of marinara sauce and then ¼ cup of mozzarella cheese. Sprinkle oregano and salt over mozarellacheese.
- Bake for approximately 12-14 minutes until cheese is melted and mushrooms are tender but still firm. If you prefer a crispier top, you can broil it for an additional minute, keeping a close eye on it to prevent burning.
- Immediately after removing pan from oven, sprinkle Parmigiano Reggiano (or Parmesan) cheese on top. Serve over pasta or as a side dish.
Notes
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