Portobello Parmesan

Name: Portobello Parmesan
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 4 large portobello mushroom caps; 1/4 tsp. salt; 1 c. marinara; 4 slices fresh salted mozzarella; 1/4 c. panko; Freshly grated Parmesan, sautéed kale and sliced baguette, for serving

By The Good Housekeeping Test KitchenPublished: Jan 7, 2017

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portobello mushroom with wilted greens on a white plate

Danielle Occhiogrosso

Yields:

Active Time:

5 mins

Cook Time:

25 mins

Total Time:

30 mins

Stuff mushrooms with marinara, mozzarella and breadcrumbs for an easy, delicious dinner that will satisfy meat-lovers and vegetarians, alike.

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Ingredients

4 large portobello mushroom caps
1/4 tsp. salt
1 cup marinara
4 slices fresh salted mozzarella
1/4 cup panko
Freshly grated Parmesan, sautéed kale and sliced baguette, for serving

Directions

1. Step 1On foil-lined rimmed baking sheet, place portobello mushroom caps smooth sides down; spray with nonstick cooking spray and sprinkle with salt. Bake in 450 degrees F oven 10 minutes.
2. Step 2Spoon 1/4 cup marinara sauce into each cap; top each with mozzarella slice, then 1 Tbsp. panko. Spray all over with nonstick spray.
3. Step 3Bake 15 minutes longer or until cheese has melted and mushrooms are tender. Garnish with freshly grated Parmesan. Serve with sautéed kale and sliced baguette.

Nutrition Information (per serving): About 395 calories, 22 g protein, 30 g carbs, 24 g fat (11 g saturated fat), 6 g fiber, 690 mg sodium.

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