Tuesday, July 10, 2012

Portobello Parmigiana

By now you all must have found out that I am a big fan of portobello mushrooms. I love mushrooms, period. I still have to try those gourmet mushrooms like Enoki and Oyster. But I try to incorporate portobello and regular mushrooms in my regular cooking as much as I can. I bought these beauties over the weekend and first thought of just bbq them to make sandwiches. Then the light bulb went off! Why not turn them into Parmigiana? I make chicken and eggplant Parm a lot. And these babies were about the same size, same texture and meaty. So I ended up with this dish and yes, as usual got the raves from family. Doesn’t that matter at the end? When your family loves your cooking and can’t stop talking about it and ask for more? Feels sooooo satisfying!

Portobello Parmigiana


6 large Portobellos
Oil, salt and pepper to taste
2 cups Marinara sauce
1 cup grated Mozzarella cheese
¼ cup grated Parmesan cheese

How to:

Grill or bake the mushrooms, drizzled with oil, salt and pepper in the oven till soft.
place them on the baking tray, spread with 1 cup of sauce.
Spoon more sauce and sprinkle cheeses on mushrooms and bake in the 425° F hot oven for about 10 minutes or till the cheeses melt and a nice golden crust forms on the top.
Serve with more sauce and crusty bread on the side.


  1. looks delicios... Love that heart with bell pepper, Lizy

  2. Mouthwatering here, wat a terrific and super tempting portobello parmigiana.

  3. Hi Lizy ,

    I'm Punitha of


    Looks delicious and Creamyyy!!!

    Keep on Dear and do visit my blog at your free time:)))