Mushroom Parmesan

18 Jan

I came across this recipe by Giada De Laurentiis a couple years ago. My beau is a “meat and potatoes guy” if you will. Don’t get me wrong, he loves his veggies but a meatless meal i will certainly raise an eyebrow here. I am so glad I finally decided to make this and so was he. He praised me about the fact that it was vegetarian yet so satisfying, yay! As it says in the ingredients section, you can use store bought or homemade marinara. I highly suggest homemade. Please see my recipe. I think this would also make a great appetizer with baby Bellas and can’t wait to wow our friends and families with it! Please excuse the photo, its an old one taken with a cell phone.

Time: 15 min prep, 25 min cook              Serves: 4-6


  • 4-6 portobello caps (large)
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper, fresh ground if possible
  • 2 cups marinara sauce (store bought or homemade, my recipe marinara sauce)
  • 1 tbsp butter, cut into small pieces
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan

How to make it

  • Preheat oven to 400F.
  • Allow your grill to heat and brush it with olive oil.
  • Place mushroom caps on a large plate and drizzle both sides with olive. Season liberally with salt and pepper.
  • Grill mushrooms for about 5 minutes on each side.
  • Meanwhile, add about a cup of marinara sauce to the bottom of a baking dish (9×13).
  • Remove mushrooms from grill and place atop the marinara in the casserole dish, bottoms facing up. Top each mushroom with about a quarter cup of remaining marinara sauce. Top with mozzarella, then Parmesan, and finally butter.
  • Place casserole dish in oven and bake for about 15 minutes, until the cheese melts.
  • Then turn oven to broil and leave in for about 2 minutes. Check on it after one minute because you just want the top to brown and not burn.
  • Allow to cool for a moment and serve.

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