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.