Portobello Mushroom Parmesan
Meaty portobello caps sautéed in butter, layered with sugar-free tomato sauce, melty mozzarella, and parmesan, then baked til golden.
Ingredients
4 large portobello mushroom caps, stems and gills removed
2 Tbsp butter (for sautéing)
Salt & pepper, to taste
½ tsp garlic powder
1 cup shredded mozzarella cheese
¼ cup grated parmesan cheese
1 cup sugar-free marinara sauce (or crushed tomatoes seasoned with herbs)
1 tsp dried oregano or Italian seasoning
1 tsp olive oil (optional, finishing drizzle)
Optional garnish: chopped fresh basil or parsley
Macronutrients
(per serving, makes 2)
Protein: 22g
Fat: 28g
Carbs: 14g
Preparation
Wipe mushrooms clean and remove stems and gills. Lightly salt both sides and let sit for 10 minutes to release moisture. Pat dry with paper towels.
Preheat the oven to 375°F (190°C). In a large skillet, melt butter over medium heat. Sauté mushroom caps gill-side down for 3–4 minutes, then flip and cook another 2–3 minutes until slightly softened and browned. Remove from heat.
In a baking dish, spread a thin layer of marinara. Place mushrooms gill-side up. Spoon sauce into each cap, then top with mozzarella, parmesan, and a sprinkle of oregano.
Bake uncovered for 15–18 minutes until the cheese is bubbly and slightly browned. Broil for 1–2 minutes at the end if you want a crispier top.
Let cool slightly. Drizzle with olive oil (if using) and garnish with fresh basil or parsley. Serve as a main dish or side with a salad or zucchini noodles.
3rds+ 15