Real Recipes From Real Home Cooks ®

portobellos parmesano

(1 rating)
Recipe by
Daune (pronounced "Dawn") Browne
Calais, ME

A satisfying twist to Eggplant Parmesan.

(1 rating)
yield 2 serving(s)
prep time 20 Min
cook time 10 Min

Ingredients For portobellos parmesano

  • 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

  • 1
    Remove and discard stems from mushrooms. Place mushrooms, cap side up, on a baking sheet coated with non-stick cooking spray. Brush tops with oil.
  • 2
    Broil 4-6 inches from the heat for 4-5 minutes or until tender.
  • 3
    Spread 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.
  • 4
    Bake uncovered at 350 degrees for 8-10 minutes or until heated through.

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