Recipe: Portobello Mushroom Parmesan with Roasted Broccolini

This is inspired by a random recipe that I pinned on Pinterest ages ago. I bought portobello mushrooms over the weekend to add to fajitas and forgot about them, so I decided to finally try this recipe to use them up! When I pinned the recipe, I kind of assumed that it would be a bit complicated; most “x Parmesan” recipes involve breading and frying or baking whatever you’re Parmesan-ing, then adding the sauce and cheese and baking again, and possibly finishing under the broiler. Listen, I LOVE a true Parmesan with some fried crispy goodness, but those recipes are much more of a weekend project than a semi-healthy, easy-and-quick weeknight go-to.

So, back to this recipe. I was shocked when I read it because the instructions were SO SIMPLE: bake portobellos for 10 minutes. Top with sauce, cheese, and a sprinkling of breadcrumbs (score for low-carb!), bake again. THE END. I had planned to broil these, but when I opened the oven, they were so nice and toasty and golden that they didn’t even need it. And let me tell you: DELICIOUS. I love eggplant parm, but using mushrooms as a veggie alternate gives an extra meaty, earthy flavor that complements the acidity of the sauce and the saltiness of the cheese so nicely. I simply roasted broccolini on a separate pan in the same oven, and voila: a super-easy, healthy-but-satisfying vegetarian meal. You’ll want to make this, stat.

Ingredients:
4 portobello mushroom caps, stems removed and any obvious dirt wiped off with a damp towel
Salt and pepper
1 c. marinara
slices fresh salted mozzarella
1/4 c. panko
1 bunch broccolini
Olive oil
Directions:
1. Preheat oven to 450 degrees. Cut the bottom inch off of a bunch of broccolini and toss on a baking sheet with olive oil, salt, and pepper. Stick it in the oven
2. On a second (foil-lined) baking sheet, place portobello mushroom caps smooth sides down. Lightly brush with olive oil with a pastry brush and sprinkle with salt and pepper. Bake for 10 minutes, then remove.
3. Once you remove the mushrooms, give the broccolini a toss and put it back in the oven. Using tongs, lift each mushroom cap and pour out any accumulated liquid.
4. Spoon 1/4 cup marinara sauce into each cap; top each some mozzarella, some basil, then 1 Tbsp. panko. Sprinkle with olive oil.
5. Remove broccolini once it’s done. Put the mushrooms in and bake 15 minutes longer or until cheese has melted and mushrooms are tender. Garnish with freshly grated Parmesan. Serve with broccolini.

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