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Portobello Parmesan

  • 4
  • Easy
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Portobello Parmesan

Recipe Ingredients

  • 4 large portobello mushroom caps
  • 1/4 tsp salt
  • 1 cup Napolitana sauce
  • 4 thick slices of fresh salted mozzarella
  • 4 tbsp panko (Japanese breadcrumbs)
  • Freshly grated Parmesan
  • Sautéed kale and sliced baguette

Recipe Directions

  1. On a foil-lined rimmed baking sheet, place 4 large portobello mushroom caps smooth sides down; spray with nonstick cooking spray and sprinkle with 1/4 tsp salt. Bake at 230°C for 10 minutes.
  2. Spoon 1/4 cup Napolitana sauce into each cap; top each with a thick slice of fresh salted mozzarella, then 1 tbsp panko (Japanese breadcrumbs). Spray all over with nonstick spray.
  3. Bake for 15 minutes longer or until cheese has melted and mushrooms are tender.
  4. Garnish with freshly grated Parmesan.
  5. Serve with sautéed kale and sliced baguette. Serves 4.

EACH SERVING: About 1 655kJ, 22g protein, 30g carbohydrate, 24g fat (11g saturated), 6g fibre, 690mg sodium.

PERFECT PAIRING: Go Italian! Try Pinot Grigio, or branch out with Prosecco, a fuller-bodied white.

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