Easy Portabello Parmesan Jump To Recipe This post may contain affiliate links.Please read my disclosure policy.This easy Portobello Parmesan recipe is filled with marinara, cheeses, garlicky breadcrumbs and baked to crispy, juicy perfection.

Serve it up with crusty bread, pasta, quinoa or whatever sounds good! One of those recipes that falls squarely in the category of why didn’t I think of this sooner? ♡ Seriously, this portobello Parmesan recipe truly couldn’t be easier and more delicious.Hearty portobello mushroom caps are roasted in the oven until tender.They’re filled with marinara sauce, Parmesan and mozzarella, popped in the oven once more until the cheese is bubbly and golden.

Then each serving is then finished with a generous sprinkling of crunchy garlicky breadcrumbs and chopped basil.Serve them up with a simple arugula salad, maybe some crusty bread or pasta if you’d like, and this gorgeous vegetarian dinner will be ready to enjoy in just over 30 minutes from start to finish! It’s inspired by all of the flavors we love in eggplant Parmesan, just made instead with mushrooms (which I honestly enjoy much more) in a fraction of the time with the most irresistible crispy topping.Feel free to use your favorite marinara sauce here — spicy, herby, meaty, whatever you love best.

You could also layer in some pepperoni or salami if you’d like some extra protein.And if you can’t find good-looking large portobello mushroom caps a

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