Looking for a hearty vegetarian dinner? I'd love to suggest Portobello Parmesan. It's filling & even a crowd pleaser for the meat-lovers in your life! It was the perfect meal for my veggie sister Perrie & for my hubby... no leftovers! I've made this many times for my hubby alone:
- 8 small OR 4 large portobello mushrooms (damp wiped, stems removed)
- olive oil
- salt & pepper
- 3-4 cups Marinara Sauce
- 1/2 cup mozzarella, shredded
- 1/4 cup shredded parmesan (as topper)
Pre-heat oven to 400 degrees F.
Brush the portobello mushroom caps with the olive oil on both sides. Salt & pepper each cap. Grill each side about 5 minutes on medium-high.
In an oiled (I use olive oil spray) baking dish or dishes (I used 2, 9" X 13" glass pyrex dishes for 8 caps), spread 1 cup marinara sauce. Place the mushroom caps, bottom facing up, on the sauce. ladle more sauce into each cap. Place shredded mozzarella onto each cap, then top with shredded parmesan cheese.
Bake for 15-20 minutes or until cheese is melted, bubbling & browned.
AND, my sister is taking home the sauce from the baking dishes to use as a mushroom sauce on pasta. Win, win! Good thing, since there are no leftover ports!