main course · vegetarian

Portabella Mushroom Parmesan







Yields: 4

Prep Time: 20 min

Cook Time: 1 hr, 35

  • 5 to 6 Portabella Mushrooms
  • 2 tbsp. course sea salt
  • 1 1/2 cup Italian seasoned breadcrumbs
  • 3 eggs
  • 1/2 cup milk
  • 4 tbsp. olive oil, for lightly pan-frying
  • 3 cups marinara sauce, homemade or store-bought
  • 2 cups whole milk mozzarella, shredded
  • 1 cup parmesan cheese, shredded
  • Handful of fresh basil leaves, chopped, for garnish (optional)


  1. In 2 shallow plates, add breadcrumbs to one and whisk eggs and milk in the other. Dip both sides each mushroom into milk/egg mixture then cover with breadcrumbs, shaking off the excess. Place on plate or large baking sheet and repeat until all mushrooms have been coated.
  2. Preheat oven to 375 degrees.
  3. Heat a skillet over medium high heat and add 1 tbsp. of oil into the skillet. Once the skillet is hot, add 2 mushrooms to the skillet at a time and cook on both sides until tender, remove and set on a large plate lined with paper towels. Repeat with 1 tbsp. of oil for every 2 mushrooms.
  4. In a large casserole dish, add 1 cup of marinara sauce to the bottom of the casserole dish. Add a layer of mushrooms. Then using a 1/4 cup, dollop marinara sauce on top of the mushrooms. The idea isn’t to smother the layers with sauce. On top of the mushrooms, sprinkle a generous amount of mozzarella cheese and parmesan cheese. Repeat the layers until you run out of mushrooms. Top the casserole with more cheese before you place in the oven.
  5. Bake for 20-25 minutes, or until the cheese is bubbly and brown on top. I used the broiler for 5 minutes to get the cheese nice and brown – you don’t have to, but if you do, watch it carefully!
  6. Serve hot and top with chopped basil, if using.



Pictured, this meal is served with a side of baked/toasted ciabatta bread topped with butter, garlic, and chopped basil.

Recipe Credit: table for two


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