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
Preheat the oven to 375 degrees F. Start the pasta water and begin heating the sauce over low heat.
Clean the mushroom caps by wiping the outsides with a damp paper towel to remove any dirt. Use a spoon to carefully remove the stem and gills; discard or save for vegetable stock.
Brush the tops and insides of the mushrooms with olive oil and season lightly with salt, pepper, and garlic powder. Place the mushrooms upside down on a baking sheet so the cap forms a bowl. Fill each cap with ¼ cup of mozzarella cheese. Place in the preheated oven and bake for 10 minutes or until the cheese is melted.
Remove the mushrooms from the oven and turn to broil. Brush 2 tablespoons of pasta sauce on top of the mozzarella and top with 1 tablespoon of parmesan cheese; repeat with all of the mushrooms. Place the pan under the broiler for 2-3 minutes, checking frequently, until the cheese is lightly melted and beginning to brown.
Serve the mushrooms on a bed of fettuccine and additional sauce, with a side of salad and perfect garlic toast.