Description
Easy Portabello Parmesan is a simple vegetarian dish made with tender baked portobello mushrooms topped with marinara sauce, melted cheese, and a crispy breadcrumb topping.
Ingredients
- 4 large portobello mushroom caps
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1/2 cup Italian-seasoned breadcrumbs
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C).
- Clean the portobello mushrooms and gently remove the stems.
- Place the mushrooms gill-side up on a parchment-lined baking sheet.
- Brush lightly with olive oil and season with salt, black pepper, and garlic powder.
- Spoon marinara sauce evenly over each mushroom cap.
- Sprinkle with shredded mozzarella cheese, then grated Parmesan cheese.
- Top with Italian-seasoned breadcrumbs.
- Bake for 18–22 minutes, until mushrooms are tender and topping is golden.
- Garnish with fresh parsley and serve warm.
Notes
Avoid over-saucing to prevent soggy mushrooms.Panko breadcrumbs can be substituted for extra crunch.Baby portobello mushrooms work well for smaller portions.Reheat in the oven or air fryer for best texture.
Nutrition
- Serving Size: 1 mushroom
- Calories: 290
- Sugar: 6g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg
