portobellos parmesano
A satisfying twist to Eggplant Parmesan.
prep time
20 Min
cook time
10 Min
method
---
yield
2 serving(s)
Ingredients
- 2 large - portobello mushroom caps (about 4-5 inches wide)
- 1 teaspoon olive oil
- 3/4 cup spaghetti sauce, divided
- 1/4 cup shredded fontina cheese (substitute edam, gouda, provolone or gruyere if desired)
- 1 tablespoon shredded parmesan cheese
How To Make portobellos parmesano
-
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.
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Step 2Broil 4-6 inches from the heat for 4-5 minutes or until tender.
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Step 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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Step 4Bake uncovered at 350 degrees for 8-10 minutes or until heated through.
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Category:
Vegetables
Category:
Pasta Sides
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