We’re all familiar with chicken parmesan- a breaded chicken cutlet topped with marinara sauce and mozzarella cheese. A lot of people’s favorite “Italian” dish. I’ve never been much of a fan, for whatever reason. This recipe, however, I’m a HUGE fan of! It’s basically just a vegetarian version of chicken parm; and it’s soooo much better, in my opinion. I love mushrooms any way I can get them and when they’re topped with marinara sauce and fresh mozzarella cheese??? Sign me up! The best part about this recipe? It’s ready for the table in about 30 minutes. You can’t beat that!

Portobello Mushroom Parmesan

4 portobello mushrooms, cleaned and stems removed
salt
pepper
1 cup marinara sauce (homemade or store-bought)
fresh mozzarella cheese, sliced in 1/4 thick slices (shredded is fine too)
grated parmesan cheese

Preheat the oven to 400 degrees. Season mushrooms with salt and pepper. Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the mushrooms top-down on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the parmesan cheese and bake about 15 minutes. Top with fresh mozzarella and return to oven for another 10-15 minutes until cheese is nicely melted. Serves 4.

Recipe source: heavily adapted from Giada De Laurentiis

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8 Comments »

  1. Ohhhh this would be perfect for me! I’m not the biggest fan of chicken parm but I looooove mushrooms. :)

    [Reply]

    Comment by Mrs. Jen B — March 21, 2012 @ 12:39 PM

  2. SIGN ME UP! Anything for a quick meal these days is a plus. Pinning this!

    [Reply]

    Comment by Noelle (@singerinkitchen) — March 23, 2012 @ 9:51 AM

  3. What a great idea!!

    [Reply]

    Comment by The Food Hunter — March 23, 2012 @ 5:07 PM

  4. What a great idea, looks so yummy. Love mushrooms and will have to give this recipe a whirl.
    Take care
    Connie

    [Reply]

    Comment by Smitten Foodie — March 28, 2012 @ 8:33 AM

  5. Oh. my. gosh. I haven’t even finished eating this yet but I couldn’t wait to post about HOW FREAKING GOOD this is! You’re definitely right about it being better than chicken parm! I’m so glad I put it on my menu twice this week! Thank you :)

    [Reply]

    Comment by Wendy — April 3, 2012 @ 6:30 PM

  6. Found your blog through Tastespotting.com…enjoying reading! These mushrooms look divine!

    [Reply]

    Comment by Elissa — May 16, 2012 @ 1:56 PM

  7. I made these tonight, and they were delicious! I love how easy they were to make. I’m also not a chicken parmesan fan, but these are way better. Definitely a keeper!

    [Reply]

    Comment by Erin — September 4, 2012 @ 6:12 PM

  8. […] These came in handy when I found myself craving chicken parmesan recently. Now chicken parmesan is absolutely delicious, but it is definitely not calorie friendly. I started wondering what would happen if I substituted a portobello mushroom for a lean cut of chicken, whether it would be tasty and filling, or whether it would fall flat. I started doing my research, and it turned out a few other people had the same idea – they made  this and this. […]

    Pingback by Recipe: Portobello Mushroom Parmesan « Challenge Accepted — October 16, 2013 @ 9:52 PM

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