Total Time
Prep 15 mins
Cook 25 mins

This was adapted from Everyday Italian. Giada's mother is a vegetarian and this is one of her favorites!

Ingredients Nutrition


  1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  2. Drizzle 3 tablespoons of olive oil over both sides of the mushrooms, rubbing it in good. Sprinkle the mushrooms with salt and pepper. Brush olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes each side.
  3. Preheat the oven to 400*F.
  4. Spread 1/2 cup of the marinara sauce on the bottom of a 9"x13" baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the mozzarella and Parmesan cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve and enjoy!
Most Helpful

5 5

These were so simple so prepare to be rewarded with a whole lot of flavor! I sprayed them with pam & grilled them on my George Foreman Grill cuz it was rainy outside, about five minutes total. I used my sunday gravy that I had leftover & made as directed. Fabulous recipe, Sharon123. Will most definitely be repeating this one.

5 5

This is a wonderful recipe!! I grilled my portabella mushrooms then topped them with a homemade roasted vegetable sauce. Topped with colby/chedder cheese (all I had, shocking!) and no butter. Anyway - very delicious and will definately make again!!

4 5

This was really good! I will definitely make again just on the fact of how easy they were to make. I took someone's advice and used my George Foreman to cook the mushrooms up. I only had a colby/monterey jack blend, but it was still good. I can't wait to try it with mozzarella. It really would be better. We ate ours with angel hair pasta. The sauce alone wasn't really enough to cover all the pasta, but it doesn't need much more, maybe another half cup or three quarters cup.