Portobello Mushroom Parmesan
Portobello Mushroom Parmesan is a hearty vegetarian dish that combines meaty, earthy mushrooms, tangy tomato sauce and bubbly, crusted cheese into the perfect, easy dinner.
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
Parmigiano Reggiano is usually used as a finishing cheese. So for this recipe, we add it right after the mushrooms come out of the oven. It will melt on its own since the mushrooms are so hot.
Also, sometimes if I am only using two portobello mushrooms, I will use my air fryer. All air fryers are a little different. Set the temperature to 375 and check it after 9 minutes.
Would you like to save this?
Don't worry! We won't spam you!
Tried this recipe?Let us know how it was!