portobello parmesan

An easy mid-week meal, portobello parmesan served atop a dressed salad will satisfy any hungry tummy.  The portobello mushroom can be served in many ways from a burger or as a pizza base to soup. Its meaty texture makes for a perfect beef substitute.  Make this tonight and have dinner on the table in 30 minutes.

you will need

4 large portobello mushrooms
olive oil
1 clove of garlic, minced
1 cup shredded mozzarella cheese
1/2 cup Parmesan cheese
1/2 cup panko breadcrumbs
2 cups marinara sauce (homemade or store-bought)
4 to 5 fresh basil leaves, chopped

method

Preheat oven to 400f (200c).

Remove and discard the stems from the mushrooms. Using a small spoon, scrape away the gills. You can leave the gills intact but it will leave a dirty colour behind once cooked. And, the juice that seeps out from them isn’t pleasant (imho). Rub the mushrooms all over with olive oil and season with sea salt and freshly ground black pepper. Grab a 9×13-inch baking dish and place the mushrooms stem-side down. It might be a tight fit but don’t worry as the mushrooms will shrink.

Roast for 15 minutes or until the mushrooms have begun to soften. In a bowl combine mozzarella cheese with Parmesan cheese. Next add garlic, panko breadcrumbs, and basil. Toss to combine. Then add enough olive oil to moisten the ingredients (start with 2 tablespoons).

Remove the baking dish from the oven and place the mushrooms on a large plate. Spread 3/4 cup of the marinara sauce over the bottom of the baking dish, stirring to combine it with any liquid released from the mushrooms. Place the mushrooms on top of the marinara sauce – stem side up. Divide the remaining marinara sauce between the mushrooms. Top evenly with the Parmesan, mozzarella, and panko mixture.  Sprinkle a bit more mozzarella over the tops of each portobello.

Roast for 15 minutes until the cheese is melted. Serve on top of a dressed salad. Top each portobello with the marinara sauce.

the culinary chase’s note:

Serve as is or with rice or pasta.  Enjoy!