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Mushroom Parmesan

Great vegetarian meal! Neither Ben or I are vegetarians, but I saw this recipe on Everyday Italian on the Food Network, of course. It looked so delish I had to try! We loved it! Since it’s made with Portobello mushrooms, it has more of a meaty texture to it and is very filling. We had a side salad with it and some green beans.

Mushroom Parmesan
Recipe courtesy Giada De Laurentiis

3 tablespoons extra-virgin olive oil, plus extra for greasing the grill pan
4 to 6 portobello mushrooms – stemless
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup marinara sauce (store bought or homemade)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan
2 tablespoons butter, cut into small pieces

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.

Preheat the oven to 400 degrees F.

Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms (stem side up) on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.

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  1. Oh Nikki, You need to make these when you are here in May. They look absolutely delicious. We will try them out on our new grill. Maybe you can teach dad to make them. It would be the first…..

  2. I am making Poppyseed Chicken Casserole tonight! I’ve had the same recipe for a few years now….love it! Mine doesn’t bake for quite as long though…..30 minutes at 325–keep covered with foil for the first 20, then remove. Also, I bought the ingredients to make the Mushroom Parmesan tomorrow night…i’ll let you know how it turns out!

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