Ingredients
-
3
-
4 - 6
-
1/2
-
1/4
-
1
-
1/2
-
1/3
-
2
-
-
-
-
-
-
-
Directions
Portabella Parmesan, This was adapted from Everyday Italian. Giada’s mother is a vegetarian and this is one of her favorites!, We had this for dinner tonight and while we enjoyed it we all thought that it was missing something. My husband suggested that use a stronger or more aged cheese rather than mozzarella next time. I omitted the butter, salt and pepper because the seasonings in my home made sauce were perfect. I cooked the caps on the BBQ. Overall we were pleased with this recipe so thanks for posting. UPDATE: I have made these several times now with extra old cheddar instead of the mozzarella and everyone LOVED them and I will make them that way now. This recipe has now become a family favourite and we eat it weekly. Thank you so much for posting Sharon.
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Steps
|
1
Done
|
Place a Grill Pan Over Medium-High Heat or Preheat a Gas or Charcoal Grill. |
|
2
Done
|
Drizzle 3 Tablespoons of Olive Oil Over Both Sides of the Mushrooms, Rubbing It in Good. Sprinkle the Mushrooms With Salt and Pepper. Brush Olive Oil on the Grill to Prevent the Mushrooms from Sticking. Grill Until the Mushrooms Are Heated Through and Tender, About 5 Minutes Each Side. |
|
3
Done
|
Preheat the Oven to 400*f. |
|
4
Done
|
Spread 1/2 Cup of the Marinara Sauce on the Bottom of a 9"x13" Baking Dish. Place the Grilled Mushrooms on Top of the Marinara Sauce and Top With the Remaining Marinara Sauce. Sprinkle With the Mozzarella and Parmesan Cheeses and Top With the Butter Pieces. Bake Until the Cheese Melts and the Top Is Golden, About 15 Minutes. Serve and Enjoy! |
