Happy New year to Us ALL!
Healthy Cravings are here for me – and these Portobellos Parmesan fit the bill perfectly. They come together in just a few minutes, and are fresh and light and healthy. With just about 3 minutes of prep and 20 minutes in the oven – these are on the table in no time.
You just stack the ingredients and bake in a hot oven. I don’t know why I never thought of a mushroom version of eggplant parmesan, but now that I have discovered this, I know it will be one of my weeknight go-to meals.
GENIUS 20 MINUTE PORTOBELLOS PARMESAN
20 minutes total time
Serves 4
4 portobello mushroom caps
1 cup marinara sauce
Fresh mozzarella cheese – in 1/3 inch slices
1/4 cup finely grated Parmesan cheese
1/4 cup Panko bread crumbs
2 tablespoons dried parsley
Cooking oil spray
Preheat oven to 450 degrees.
Place mushroom caps on a baking sheet – smooth sides down. Spoon onto each cap 1/4 cup of marinara sauce. Place mozzarella cheese slices, covering each cap. Stir together the Parmesan, Panko and parsley and sprinkle on each cap 2 tablespoons. Spray a little cooking oil on top. Bake at top of oven for 20 minutes, until cheeses are melted and tops are lightly browned.
- 4 portobello mushroom caps
- 1 cup marinara sauce
- Fresh mozzarella cheese - in ⅓ inch slices
- ¼ cup finely grated Parmesan cheese
- ¼ cup Panko bread crumbs
- 2 tablespoons dried parsley
- Cooking oil spray
- Preheat oven to 450 degrees.
- Place mushroom caps on a baking sheet - smooth sides down. Spoon onto each cap ¼ cup of marinara sauce. Place mozzarella cheese slices, covering each cap. Stir together the Parmesan, Panko and parsley and sprinkle on each cap 2 tablespoons. Spray a little cooking oil on top. Bake at top of oven for 20 minutes, until cheeses are melted and tops are lightly browned.
Other Vegetarian Parmesan Creations:
Portobello Parmesan, For the Love of Cooking
Zucchini and Eggplant Parmesan, Cookin Canuck
