Portobellos Parmesano

3
Daune (pronounced "Dawn") Browne

By
@vavavoom

A satisfying twist to Eggplant Parmesan.

Rating:
★★★★★ 1 vote
Comments:
Serves:
2
Prep:
20 Min
Cook:
10 Min

Ingredients

2 large
portobello mushroom caps (about 4-5 inches wide)
1 tsp
olive oil
3/4 c
spaghetti sauce, divided
1/4 c
shredded fontina cheese (substitute edam, gouda, provolone or gruyere if desired)
1 Tbsp
shredded parmesan cheese

Step-By-Step

1Remove and discard stems from mushrooms. Place mushrooms, cap side up, on a baking sheet coated with non-stick cooking spray. Brush tops with oil.
2Broil 4-6 inches from the heat for 4-5 minutes or until tender.
3Spread half of the spaghetti sauce into an 11 inch by 7 inch by 2 inch baking dish coated with nonstick cooking spray. Place mushrooms on sauce, cap side down. Sprinkle with fontina cheese. Drizzle with remaining spaghetti sauce. Sprinkle with parmesan cheese.
4Bake uncovered at 350 degrees for 8-10 minutes or until heated through.

About Portobellos Parmesano

Course/Dish: Vegetables, Pasta Sides