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Portobello Mushroom Parmesan

Portobello Mushroom Parmesan

I was craving chicken parmesan but didn’t want to go to the grocery store to pick up some chicken. I looked in the fridge to see what I had and was happy to find a portobello mushroom. I dipped the sliced portobello in egg then Italian seasoned panko crumbs before frying the slices in a bit of oil until crisp. I baked these mushroom slices with some marinara and mozzarella cheese until tender and the cheese was melted and gooey. YUM! I can’t believe I’ve never thought to make this recipe before! The flavor combination was perfect and my husband and I both loved this dish. I’ll be making this again… SOON!

Portobello Mushroom Parmesan

How to Make Portobello Mushroom Parmesan

Preheat the oven to 350 degrees. Coat a baking dish with olive oil cooking spray then drizzle some marinara sauce evenly on the bottom of the dish.

Heat the oil in a large nonstick skillet over medium-high heat.

Dip the mushroom slices in the egg then in the panko crumbs until evenly coated. Place directly into the HOT skillet. Repeat with the remaining mushroom slices. Cook for 3-4 minutes, or until golden brown; flip and continue to cook for 2 minutes. Remove from the skillet and place in the prepared baking dish.

Portobello Mushroom Parmesan

Spoon some marinara down the center of the mushroom strips followed by mozzarella cheese and parmesan cheese.

Portobello Mushroom Parmesan

Place into the oven and bake for 20 minutes or until the mushroom slices are tender and the cheese is gooey. Remove from the oven and top with fresh basil. Serve and enjoy.

Portobello Mushroom Parmesan

Portobello Mushroom Parmesan

Portobello Mushroom Parmesan

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main
Cuisine: Italian
Servings: 1 -2
Author: Pam - For the Love of Cooking

Ingredients

  • Marinara sauce to taste
  • 1 tbsp oil more if needed
  • 1 portobello mushroom stem and dark gills removed, sliced
  • 1 egg beat well
  • 1 cup Italian seasoned panko crumbs
  • Mozzarella cheese to taste
  • Parmesan cheese to taste
  • Fresh basil chopped

Instructions

  • Preheat the oven to 350 degrees.
  • Coat a baking dish with olive oil cooking spray then drizzle some marinara sauce evenly on the bottom of the dish.
  • Heat the oil in a large nonstick skillet over medium-high heat.
  • Dip the mushroom slices in the egg then in the panko crumbs until evenly coated.
  • Place directly into the HOT skillet.
  • Repeat with the remaining mushroom slices.
  • Cook for 3-4 minutes, or until golden brown; flip and continue to cook for 2 minutes.
  • Remove from the skillet and place in the prepared baking dish.
  • Spoon some marinara down the center of the mushroom strips followed by mozzarella cheese and parmesan cheese.
  • Place into the oven and bake for 20 minutes or until the mushroom slices are tender and the cheese is gooey.
  • Remove from the oven and top with fresh basil. Serve and enjoy.
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7 Comments

  1. Love using portobello mushrooms! We have some vegetarian friends, and I’ll often feature them in a dish when I cook for them — their flavor is so hearty. Love this — very creative. Thanks. BTW, I’m taking off the rest of the year, so I’d like to wish you happy holidays!

  2. Genius! And, in my opinion, a much better veg alternative to eggplant. WIN.

  3. I love this idea. I could see serving it over pasta or a bowl of cheesy grits or polenta.