Have you ever noticed that most Chicken Parmesan recipes have more mozzarella cheese than parmesan? Some recipes don’t even have parmesan at all. Baffling, it is.
This Portobello Parmesan follows suit with more mozzarella than parmesan, but what can I say? I’m a sucker for cheese! The mushroom is a wonderful vegetarian stand in for chicken. Served over a big pile of pasta, we can forget all about the mozzarella/parmesan conundrum.
The round mushroom also lends itself to being served in a jar, just for fun!
An Amy’s Cooking Adventures Original Recipe
4 large Portobello mushroom caps
2 tbsp extra virgin olive oil
Salt & pepper
¼ tsp garlic powder
1 cup shredded mozzarella cheese
4 tbsp grated parmesan cheese
½ lb fettuccine, cooked to al dente
½ jar pasta sauce, heated