Mushroom Parmesan

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A vegetarian answer to the classic Italian dish Chicken (or Veal) Parmesan. This recipe is from the Food Network show Everyday Italian with only minor alterations.

Serves: 4-6

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: cheese · italian · side · vegetarian ·


4-6 portobello mushrooms
1/2 teaspoon salt (1/4 teas. works too, for those that aren't big salt fans.)
1/4 teaspoon freshly ground black pepper
2-3 cups marinara sauce (store bought or homemade)
2 cups shredded mozzarella cheese*
1 cup grated Parmesan*
2 tablespoons butter, cut into small pieces
*if you prefer a less cheesey version use 1/2 cup mozzarella and 1/4 cup parmesan.


Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.

Preheat the oven to 400 degrees F.

Spread between 1 and a half and 2 cups of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce (abt. 2 tablespoons per mushroom). Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.


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