Mushroom Parmigiano

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

Grill for 5 minutes

While the mushrooms are grilling, shred the cheese

Flip and grill for 5 more minutes

Layer the sauce, mushrooms, sauce (again), and cheese

Place in the oven for 15 minutes

Out of the oven and ready to plate up