Homemade Portabello Parmesan
- Yield 4
- Prep 5 minutes
- Cook 30 minutes
- Total 35 minutes
Homemade Portabello Parmesan is a dinner recipe on Avoteb. The yield on the card is 4. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 4 large portobello mushroom caps, gills and stems removed
- 2 tablespoons olive oil
- fine sea salt and freshly-ground black pepper
- 1/2 cup marinara sauce
- 1/2 cup grated Parmesan cheese
- 1/2 cup low-moisture shredded mozzarella cheese
- 3 to 4 tablespoons finely chopped fresh basil leaves
- 1 tablespoon butter or olive oil
- 2 large cloves garlic, pressed or minced
- 1/2 cup Panko breadcrumbs
- 1/2 teaspoon each: fine sea salt and freshly-ground black pepper
Method
Prep oven and baking pan. Warm oven to 425°F. Line a baking pan with parchment.
Leave the mushrooms. Brush the tops (not the gill side) of the mushrooms evenly with the olive oil and season with salt and pepper. Set the mushrooms tops down (gill side up) on the baking sheet. Roast for 15 minutes, then remove pan from the oven. There will likely be some liquid pooled in the mushroom caps. Very carefully, use tongs to pick up the mushrooms and tip out the liquid, then return the mushroom caps to the baking sheet.
Fill each mushroom cap with 2 tablespoons marinara, spreading the sauce so that it fills the entire cap without spilling over the sides. Scatter each cap with 2 tablespoons of the Parmesan, followed by 2 tablespoons of the shredded mozzarella.
Finish cooking the mushrooms. Put back the mushrooms to the oven and bake for 15 minutes*, or until the cheese begins to bubble and turn golden. (If this doesn’t happen, you can turn on the broiler for 1-2 minutes to brown the cheese, watching it carefully to be sure that it doesn’t burn.) Remove pan from the oven.
Make the garlicky breadcrumbs. While that cooks, while the mushrooms are baking, heat the butter (or olive oil) in a small sauté pan over medium-a hot burner until melted. Tip in the garlic and sauté for 1 minute, stirring frequently. Tip in the Panko, salt and pepper and continue sautéing, stirring frequently, until the Panko is golden brown. Lift from heat.
Finish and serve. Once the mushrooms are ready to go, top each cap evenly with the garlicky breadcrumbs and . Plate while it is hot and enjoy!
