Finally, spending-sunny-time-outdoors weather has arrived! I wasn’t sure I was going to do any cooking at all during the past couple of beautiful days, but a passing rain shower approached so I returned to the kitchen to prepare this quick, nutritious, and delicious dinner. Paired with a piece of garlic toast (toast + butter + garlic salt, quickly broiled), we couldn’t believe how hassle-free this meal was – it came together so well and sure tasted like something that had taken well over the 10 minutes of sauteeing, shredding, and sprinkling.
Whenever I make homemade marinara sauce, I freeze 2 cup portions in quart-sized freezer bags for situations just like this. A jarred or canned sauce would also work to keep the preparation here quick and easy. Additional ways to make the preparation even more swift, purchase:
- Portobello caps that have already been stemmed
- Pre-shredded Parmesan and/or Pre-sliced Mozzarella
Addendum: I have since thrown fresh baby spinach into the mix and had wonderful results. Feel free to experiment!
Ingredients: (easily doubled, tripled, etc to meet your cooking needs)
2 portobello mushrooms, wiped, stems removed
1-2 tablespoons olive oil
garlic salt
fresh ground black pepper
2 cups marinara sauce
1/2 cup fresh mozzarella cheese, sliced thinly
1/4 cup Parmesan cheese, shredded
Assembly:
Preheat oven to 400 degrees. Rub each side of mushroom cap with olive oil, then season with garlic salt and pepper. Heat medium-sized skillet over medium heat and add mushroom caps. Cook for five minutes, then flip and cook an additional five minutes.
In the meantime, shred Parmesan and Mozzarella cheeses, if needed. In an 8×8 pan, spoon 1 cup marinara sauce into the bottom.
Once mushrooms have finished cooking on the stovetop, place them “stem-side up” atop the marinara. Place mozzarella cheese in cap, top with remaining marinara sauce, then sprinkle with Parmesan cheese.
Bake, uncovered, 15-20 minutes in preheated oven or until cheese is melted.
Serve with garlic toast and a crispy green garden salad. Enjoy!
Adapted from A Taste of Home Cooking
Sounds Yummy….do you have the homemade marinara sauce recipe? yummo
Steph, absolutely! We love Clean Eating’s Everyday Marinara Sauce .. http://www.cleaneatingmag.com/Recipes/Recipe/Everyday-Marinara-Sauce.aspx
Okay…are you taking requests from Luke with these recipes?!
This sounds amazing and I happen to be making homemade sauce today for some pasta, so now I am doubling it so I can freeze some and make this later in the week!
I’m so happy they’re all Lucian-approved!
[...] Nicole had my impossibly easy nonetheless impossibly tasty recipe for Portobello Parmesan: [...]
Nicole,
Do you think the marinara could be made in a crock pot? I just got 3 5 gallon bags of tomatoes and want to make some of the clean living sauce for Nick & I and for a new mom. Was thinking putting all the chopped veggies in a crockpot for about 3-5 hours….
Traci, I can’t see why not, it may need longer than that in the slow cooker but you’ll obviously be able to tell if the carrots are done or not with a simple taste test! Be sure and let me know how it turns out!!