Portobellos Parmesano

Daune (pronounced "Dawn") Browne


A satisfying twist to Eggplant Parmesan.

★★★★★ 1 vote
20 Min
10 Min


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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

How to Make Portobellos Parmesano


  • 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.

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About Portobellos Parmesano

Course/Dish: Vegetables, Pasta Sides

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