I saw Giada De Laurentiis making Portabella Mushrooms Parmesan on TV. So, I had to try this easy variation of the usual parmesan recipes. You will like how easily it comes together and how good it tastes.
“Can one desire too much of a good thing?” William Shakespeare
Cut the ugly end off the stalk and rinse the mushrooms,,I mean really rinse them, top and bottom, in and out then put them on a towel to drain for little bit.
While they are draining set the oven at 350°F/176°C. Put a skillet on at medium high with a couple of tablespoons of olive oil (eyeball it). When it has heated up add the mushrooms and cook for about 3-4 minutes a side or until they show signs of browning and start to get soft. They are going to finish cooking in the oven so don’t let them get completely soft all the way through in the skillet.
Put the mushrooms individually in their own bowls or casserole dishes or even spread out on a cookie sheet if you are going to make a big batch. Put about a tablespoon of marinara sauce in each bowl and when the mushrooms are done with the skillet put them in the bowls upside down.
Cover them with marinara sauce getting some sauce down in the cavity then top with slices of mozzarella cheese. Spread a very thin coat of marinara on the cheese and lightly drizzle with extra virgin olive oil. Lightly sprinkle with dried oregano, dried basil and grated parmesan cheese.
Put them in the oven and bake until the liquid in bowls has been simmering for about 4-5 minutes. Top it with a little more grated parmesan and serve up your Portabella Mushrooms Parmesan with some pasta covered with some of that Marinara and maybe a quick and simple but very delicious Caprese Salad. Oh yeah and some Chianti of course. And how about some home made bread to dip in the sauce? Should I shut up now?
Portabella Mushrooms Parmesan
Ingredients
- 2 portabella mushrooms
- 2 tablespoons olive oil
- 1 and 1/2 cups marinara sauce or canned tomatoes or chopped fresh
- 1/2 pound fresh mozzarella sliced
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 cup grated parmesan cheese hold some back for the garnish
Instructions
- Cut the ugly end off the stalk and rinse the mushrooms,,I mean really rinse them, top and bottom, in and out then put them on a towel to drain for little bit.
- While they are draining set the oven at 350°F/176°C. Put a skillet on at medium high with a couple of tablespoons of olive oil (eyeball it). When it has heated up add the mushrooms and cook for about 3-4 minutes a side or until they show signs of browning and start to get soft. They are going to finish cooking in the oven so don't let them get completely soft all the way through in the skillet.
- Put the mushrooms individually in their own bowls or casserole dishes or even spread out on a cookie sheet if you are going to make a big batch. Put about a tablespoon of marinara sauce in each bowl and when the mushrooms are done with the skillet put them in the bowls upside down. Cover them with marinara sauce getting some sauce down in the cavity then top with slices of mozzarella cheese. Spread a very thin coat of marinara on the cheese and lightly drizzle with extra virgin olive oil. Sprinkle with dried oregano, dried basil and grated parmesan cheese.
- Put them in the oven and bake until the liquid in bowls has been simmering for about 4-5 minutes. Top it with a little more grated parmesan and serve up your Portabella Mushrooms Parmesan with some pasta covered with some of that Marinara and maybe a quick and simple but very delicious Caprese Salad. Oh yeah and some Chianti of course. And don't forget since you are going to have the oven going how 'bout some home made bread to dip in the sauce? Should I shut up now?
Notes
Thank You Joan!! Glad you like it!!
My new favorite parm dish!!
I never wash my mushrooms in water. They absorb water very easily. I wipe them off with a damp towel.