Description
Delicious stuffed portobello mushrooms topped with marinara sauce and cheese, served over pasta.
Ingredients
Scale
- 4 large portobello mushrooms
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- to taste salt and pepper
- as needed cooked pasta
- as needed fresh basil
Instructions
- Preheat your oven to 375°F (190°C).
- Gently rinse the portobello mushrooms under cold water and remove the stems.
- Drizzle olive oil over the mushrooms, then season them with salt and pepper.
- Place the mushrooms gill side up on a baking sheet.
- Evenly distribute marinara sauce over each mushroom cap.
- Sprinkle shredded mozzarella first, followed by grated Parmesan.
- Bake for 20-25 minutes until the cheese is melted, bubbly, and slightly golden.
- Serve over cooked pasta, garnished with fresh basil.
Notes
- This dish is a fantastic meat substitute and is suitable for vegetarians.
- Feel free to use your favorite store-bought or homemade marinara sauce.
- Fresh basil adds a burst of freshness; do not skip it!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed mushroom with pasta
- Calories: 300
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg