Portabella Parmesan
15
People talking
-
-
-
-
-
MORE
This was adapted from Everyday Italian. Giada's mother is a vegetarian and this is one of her favorites!
- Ready In:
- 40mins
- Serves:
- Units:
15
People talking
ingredients
- 3 tablespoons extra virgin olive oil, plus extra for oiling the grill pan
- 4 -6 portabella mushrooms
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 cup marinara sauce (store bought or homemade)
- 1⁄2 cup shredded mozzarella cheese
- 1⁄3 cup grated parmesan cheese
- 2 tablespoons butter, cut into small pieces
directions
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- 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.
- Preheat the oven to 400*F.
- 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!
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@Sharon123
Contributor
@Sharon123
Contributor
"This was adapted from Everyday Italian. Giada's mother is a vegetarian and this is one of her favorites!"
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
Reply -
We had this for dinner tonight and while we enjoyed it we all thought that it was missing something. My husband suggested that I use a stronger or more aged cheese rather than mozzarella next time. I omitted the butter, salt and pepper because the seasonings in my home made sauce were perfect. I cooked the caps on the BBQ. Overall we were pleased with this recipe so thanks for posting. UPDATE: I have made these several times now with extra old cheddar instead of the mozzarella and everyone LOVED them and I will make them that way now. This recipe has now become a family favourite and we eat it weekly. Thank you so much for posting Sharon.Reply
-
We had this for dinner tonight and while we enjoyed it we all thought that it was missing something. My husband suggested that I use a stronger or more aged cheese rather than mozzarella next time. I omitted the butter, salt and pepper because the seasonings in my home made sauce were perfect. I cooked the caps on the BBQ. Overall we were pleased with this recipe so thanks for posting. UPDATE: I have made these several times now with extra old cheddar instead of the mozzarella and everyone LOVED them and I will make them that way now. This recipe has now become a family favourite and we eat it weekly. Thank you so much for posting Sharon.Reply
-
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.1Reply
-
These are great! I'm not a big mushroom fan, but I've started learning to like portabella caps, and this was a great addition to my collection. I omitted the salt and butter and used homemade marinara sauce. Thanks for sharing!1Reply
see 19 more
