PORTOBELLOS PARMESANO

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Portobellos Parmesano image

A satisfying twist to Eggplant Parmesan.

Provided by Daune (pronounced "Dawn") Browne

Categories     Pasta Sides

Time 30m

Number Of Ingredients 5

2 large portobello mushroom caps (about 4-5 inches wide)
1 tsp olive oil
3/4 c spaghetti sauce, divided
1/4 c shredded fontina cheese (substitute edam, gouda, provolone or gruyere if desired)
1 Tbsp shredded parmesan cheese

Steps:

  • 1. Remove and discard stems from mushrooms. Place mushrooms, cap side up, on a baking sheet coated with non-stick cooking spray. Brush tops with oil.
  • 2. Broil 4-6 inches from the heat for 4-5 minutes or until tender.
  • 3. Spread half of the spaghetti sauce into an 11 inch by 7 inch by 2 inch baking dish coated with nonstick cooking spray. Place mushrooms on sauce, cap side down. Sprinkle with fontina cheese. Drizzle with remaining spaghetti sauce. Sprinkle with parmesan cheese.
  • 4. Bake uncovered at 350 degrees for 8-10 minutes or until heated through.

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