Portabella Parmesan
Elevate your vegetarian dinner game with Portabella Parmesan, a delectable twist on the classic Italian dish, Chicken Parmesan. This recipe features hearty, earthy portabella mushroom caps, which serve as the perfect canvas for layers of zesty marinara sauce, melted mozzarella, nutty Parmesan, and a crunchy breadcrumb topping infused with Italian seasoning. With just 10 minutes of prep time and a total cook time of 30 minutes, this dish is both quick and satisfying, making it an ideal weeknight meal or an impressive vegetarian centerpiece. Serve these oven-baked delights on their own, alongside a bed of pasta, or with a crisp green salad for a complete and flavorful meal. Finished with a sprinkle of fresh basil, Portabella Parmesan is sure to please both vegetarians and meat lovers alike!
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Recipe Information
Ingredients
- 4 large portabella mushroom caps
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.5 cup breadcrumbs
- 1 teaspoon Italian seasoning
- 2 tablespoons fresh basil leaves, chopped
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Clean the portabella mushroom caps with a damp paper towel and remove the stems. Optionally, scrape out the gills using a spoon for a milder flavor.
Brush each mushroom cap with 1 tablespoon of olive oil, coating both sides. Place the mushrooms gill-side up on the prepared baking sheet.
In a small bowl, mix the minced garlic, kosher salt, and black pepper. Spread the mixture evenly onto the gill side of each mushroom.
Bake the mushrooms in the preheated oven for 10 minutes. Remove them from the oven and carefully drain any excess liquid from the baking sheet.
Spread about 2 tablespoons of marinara sauce onto the gill side of each mushroom cap. Top each with a generous amount of shredded mozzarella and grated Parmesan cheese.
In a separate bowl, mix the breadcrumbs and Italian seasoning. Sprinkle this mixture generously over the cheese on each mushroom.
Return the mushrooms to the oven and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.
Remove the baking sheet from the oven and let the mushrooms cool for 5 minutes. Garnish with freshly chopped basil leaves before serving.
Serve the Portabella Parmesan as-is or alongside pasta or a crisp green salad.
Nutrition Facts
Calories |
1238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3504 mg | 152% | |
| Total Carbohydrate | 77.2 g | 28% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 21.4 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1360 mg | 105% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1505 mg | 32% | |
*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.
