Baked Mushroom Parmesan

Recipe courtesy of the Mushroom Council and mushroominfo.com

 

Yield: 4

Serving size: 1 filled portabella cap

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Ingredients

4 large Portabella mushrooms
2 tablespoons olive oil
1 cup tomato pasta sauce, divided
4 fresh basil leaves, thinly sliced
1/4 teaspoon crushed red peppers flakes
1 cup (4 ounces) shredded part skim mozzarella cheese
1/4 cup (1 ounce) grated parmesan cheese

Directions

Heat oven to broil, with top rack about 4” from broiler. Brush both sides of mushrooms with oil. Place mushrooms, gill side down, in a 9 inch baking dish. Broil for 4 minutes, remove and turn gill side up, broil 4 minutes.

Remove mushrooms from baking dish, drain excess liquid. Reduce oven to 400 degrees.

Spread 1/2 cup pasta sauce on bottom of baking dish, then place mushrooms, gill side up. Sprinkle with basil, red pepper flakes and the remainder of the pasta sauce. Top with mozzarella cheese and parmesan; bake 5-10 minutes, until the cheese begins to brown. Remove and serve.

Nutrition Facts

Per serving: Calories: 230; Total Fat: 15g; Saturated Fat: 5g; Cholesterol: 20mg; Sodium: 460mg; Protein: 13g; Total Carbohydrate: 10g; Dietary Fiber: 2g

 

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