One of our favorite meals is chicken parmagiano. So, when I saw this mushroom parmagiano from Giada De Laurentiis I knew we must try it. That was about, oh 1-2 years ago. I had the recipe in my to-do file and then forgot about it. I found it again a few weeks ago, and this time I tried it out.
We both really love mushrooms, but Cliff is not crazy about portabella mushrooms. If I cut them into small strips he likes them but if left whole he thinks they are just too thick. Which is actually the quality I most enjoy about them. I think a thick portabella mushroom is a great substitute for meat.
After I made this Cliff told me he liked it, but when I suggested making it again, he said “probably not.” But, I will be making it again. I made 3 large mushrooms. We each ate 1 for dinner and I took the leftover one for lunch the next day. It was the best lunch I had all week! This is a really easy recipe to make on a Sunday and then put in individual containers so that you have lunch prepared all week.
I made some changes to the original Giada recipe. I did not use butter. I just don’t see why it is necessary and I used this sauce. It turned out really well. The only thing I will change the next time is: I will make more!
Here’s what you’ll need
Coat the mushrooms with oil, salt and pepper
While the mushrooms are grilling, shred the cheese
- 3 tbsp olive oil, plus extra for greasing the grill pan
- 4-6 portabella mushrooms
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmigiano cheese
- Start by removing stems from the mushrooms. Put mushrooms, oil, salt and pepper in a large Ziploc bag. Shake well to coat the mushrooms. 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 oven to 400 degrees F. Spread ½ the marinara sauce on the bottom of a 9×13-inch baking dish. You can use whatever marinara sauce you have. I used this. Place the grilled mushrooms bottom side up on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with both cheeses. Bake until the cheese melts and the top is golden, about 15 minutes. If the cheese is melted but doesn’t look golden you can put it under the broiler for a few minutes.