Grilled Portobello Parmesan

Grilled mushrooms are topped with marinara sauce and cheese for a lighter spin on the Italian classic

As I've mentioned before, my whole family has been gourmands (or at least serious food appreciators) for several generations. When my parents host dinner parties it's usually a joint effort, with my dad contributing some sort of grilled dish while my mom makes the rest of the meal in the kitchen. This is his recipe for grilled portabello parmesan, which is basically a spin on eggplant parmesan using mushrooms. He usually serves it as a side dish, but it makes a delicious and healthy dinner alongside a helping of spaghetti marinara. If you don't have access to an outdoor grill or it's too cold outside, try making this on a grill pan or bake it in a 400°F oven.


Related Recipes:
- Baked Eggplant Parmesan
- Gouda & Chard Stuffed Portobello Mushrooms
- Chicken Parmesan


Grilled Portobello Mushroom Parmesan:

• Preheat a grill to medium high.
• Thinly slice 1 ball of water-packed fresh mozzarella cheese and set aside.
• Clean* 4 large portobello mushrooms and pull out the stem of each.
• Use a spoon to scoop out the gills on the bottom side of each cap, forming a small bowl-like vessel.
• Brush the mushrooms lightly with olive oil and season with salt and pepper.
• Grill the mushrooms, gill-side down, for 4-5 minutes.
• Turn the mushrooms over and pour 2-3 tbsp. of marinara sauce into each mushroom bowl.
• Top with .
• Cook the mushrooms for another 4-5 minutes, or until sauce is bubbling and cheese has melted.
• Sprinkle the top of the mushrooms with a handful of grated parmesan cheese.

Serves two-four
*Never run mushrooms under running water. Lightly brush with a damp paper towel instead.