Giada De Laurentiis Mushrooms Parmesan
Elevate your dinner table with Giada De Laurentiis' Mushrooms Parmesan—a delightfully simple yet elegant recipe that transforms Portobello mushrooms into rich, cheesy masterpieces. These hearty mushroom caps are brushed with olive oil, seasoned to perfection, and layered with marinara sauce, a blend of grated Parmesan and shredded mozzarella, and a garlicky breadcrumb crust for an irresistible texture. Baked until golden and bubbly, each bite is a savory explosion of earthy, creamy, and herby flavors. Perfect as a vegetarian main or a show-stopping side, this dish requires just 10 minutes of prep and is ready in under 30 minutes. Whether you're hosting a dinner party or craving a comforting weeknight meal, these Mushrooms Parmesan are a guaranteed crowd-pleaser you'll want to make again and again.
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Recipe Information
Ingredients
- 4 pieces Large Portobello mushrooms
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Marinara sauce
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Mozzarella cheese, shredded
- 2 tablespoons Fresh parsley, chopped
- 2 cloves Garlic, minced
- 0.25 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C).
Clean the Portobello mushrooms with a damp paper towel and remove the stems. Gently scrape out the gills with a spoon if desired.
Brush both sides of the mushrooms with 1 tablespoon of olive oil and season with salt and black pepper. Place them gill-side up on a baking sheet.
In a small skillet over medium heat, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant. Remove from heat.
Spread a thin layer of marinara sauce (about 1-2 tablespoons) over the gill side of each mushroom.
Sprinkle an even layer of grated Parmesan cheese over the marinara sauce.
Add an even layer of shredded mozzarella cheese on top of the Parmesan.
Mix the breadcrumbs with the sautéed garlic and a tablespoon of chopped parsley. Sprinkle the mixture over the cheese layer on each mushroom.
Bake the mushrooms in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden, and the mushrooms are tender.
Remove the mushrooms from the oven and let them cool slightly. Garnish with the remaining chopped parsley and serve warm.
Nutrition Facts
Calories |
864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.0 g | 76% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 4143 mg | 180% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 15.9 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 918 mg | 71% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1605 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
