Portobello Mushroom Parmigiana

Portobello Mushroom Parmigiana

Six Portobello Mushroom Caps

Six Slices Of Fresh Mozzarella Cheese Cut Large Enough To Fit On Top Of  Each Mushroom Cap

Three Cups Of Marinara Sauce

Two Tablespoons Of Grated Romano Cheese

Three Tablespoons Of Olive Oil

A Teaspoon Of Sea Salt

1/4 Teaspoon Of Fresh Ground Black Pepper

Brush the smooth sides of the mushrooms with olive oil and then sprinkle them with sea salt and black pepper.

Heat a non-stick grill or saute pan on high heat for 4 minutes. Place the mushrooms (smooth side down) in the pan. Sprinkle the stem side with sea salt and black pepper. Cook without touching for 5 minutes. Remove from the heat and let the mushrooms cool.

Preheat the oven to 350 degrees.

Spread two cups of the marinara sauce evenly on the bottom of a baking dish. Place the mushrooms (smooth side down) on top of the sauce. Spoon an equal amount of the remaining marinara sauce on each of the mushroom tops. Place an equal amount of the grated cheese on each mushroom. Put the slices of mozzarella on each mushroom.

Bake in the preheated oven for 1/2 hour until the cheese is bubbly.

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