Giada's Portobella Parmesan
Elevate your weeknight dinner game with Giada's Portobello Parmesan, a savory twist on classic Italian comfort food. This easy-to-make recipe stars meaty portobello mushroom caps as the perfect low-carb alternative to traditional chicken or eggplant. Roasted to perfection, the mushrooms are layered with vibrant marinara sauce, a crunchy breadcrumb topping, and a gooey blend of mozzarella and Parmesan cheeses, offering an irresistible combination of textures and flavors. With just 20 minutes of prep time and a quick bake, this dish is ideal for busy evenings and makes a stunning vegetarian main course or side dish. Garnished with fresh basil, it’s as beautiful as it is delicious—serve it with a crisp salad or over spaghetti for a complete Italian-inspired feast!
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Ingredients
- 4 large caps Portobello mushrooms
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Marinara sauce
- 2 cups Shredded mozzarella cheese
- 1 cup Freshly grated Parmesan cheese
- 1 cup Italian-style breadcrumbs
- 5 leaves Fresh basil leaves
Directions
Step 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Step 2
Clean the portobello mushroom caps by gently wiping them with a damp cloth or paper towel. Remove the stems and use a spoon to carefully scrape out the gills.
Step 3
Brush the mushroom caps on both sides with olive oil. Sprinkle evenly with salt and black pepper, then place them gill-side up on the prepared baking sheet.
Step 4
Bake the mushrooms in the preheated oven for 10 minutes to soften them slightly and release some of their moisture.
Step 5
While the mushrooms are baking, heat the marinara sauce in a small saucepan over low heat.
Step 6
Remove the mushrooms from the oven and carefully drain any liquid that may have collected inside the caps. Flip them so the gill side is facing up again.
Step 7
Spread about 2-3 tablespoons of marinara sauce into each mushroom cap. Sprinkle a layer of breadcrumbs over the sauce, then top with shredded mozzarella and a generous sprinkle of Parmesan cheese.
Step 8
Return the mushrooms to the oven and bake for another 12-15 minutes, until the cheese is melted, bubbly, and golden brown.
Step 9
Garnish each Portobello Parmesan with a fresh basil leaf and serve immediately, either as a main dish with a side salad or over a bed of spaghetti.
Nutrition Facts
| Serving size | (1629.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2951.5 |
| Total Fat 175.0g | 0% |
| Saturated Fat 80.4g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 351.1mg | 0% |
| Sodium 9262.4mg | 0% |
| Total Carbohydrate 155.3g | 0% |
| Dietary Fiber 19.9g | 0% |
| Total Sugars 30.6g | |
| Protein 181.9g | 0% |
| Vitamin D 96.7IU | 0% |
| Calcium 4395.7mg | 0% |
| Iron 9.3mg | 0% |
| Potassium 2673.3mg | 0% |
Source of Calories