An Inside Look at Healthy Living...

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


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


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!