portobellos parmesano
(1 rating)
A satisfying twist to Eggplant Parmesan.
►
(1 rating)
yield
2 serving(s)
prep time
20 Min
cook time
10 Min
Ingredients For portobellos parmesano
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2 largeportobello mushroom caps (about 4-5 inches wide)
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1 tspolive oil
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3/4 cspaghetti sauce, divided
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1/4 cshredded fontina cheese (substitute edam, gouda, provolone or gruyere if desired)
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1 Tbspshredded parmesan cheese
How To Make portobellos parmesano
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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.
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2Broil 4-6 inches from the heat for 4-5 minutes or until tender.
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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.
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4Bake uncovered at 350 degrees for 8-10 minutes or until heated through.
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