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Wednesday, November 19, 2014

Portabello Mushroom Parmagiana

Portabello Mushrooms Parmegianna


This is another version of Eggplant Parmegianna.  Italian dish Portabello mushroom caps are substituted instead.  

Portabello Mushroom Parmegiana


Ingredients:

2 Large Portabello Mushrooms, broiled in the oven for 10-12 minutes.
2 cups of Pasta sauce
1 cup of Mozzarella Cheese
1/2 cup of grated Parmesan Cheese




Instructions:

Place the broiled Portabello mushrooms, bottom up in a large baking dish.  Add 1 cup of meat sauce to each Portobello cap. Sprinkle 1/2 cup of the Mozzarella cheese and 1/4 cup of grated Parmesan cheese over each Portabello cap.  Broil in the oven for 7-10 minutes,  until the cheese is melted.   Serve and Enjoy!