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Portobello Parmesan Au Gratin

Portobello Parmesan Au Gratin

  • Author: The Cooking Jar
  • Yield: 2 1x


  • 2 large Portobello mushrooms, stems removed
  • 4 tablespoons marinara sauce
  • 1/4 teaspoon red pepper flakes
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup Italian breadcrumbs
  • 1 tablespoons fresh parsley, chopped
  • Salt and pepper to taste


  1. Wipe down the mushroom caps with a damp paper towel to remove any dirt
  2. Gently scrape off the gills inside the mushrooms caps with a spoon
  3. Sprinkle the mushrooms with salt and pepper and line a baking sheet with foil, arranging the mushrooms on it stem side up
  4. Bake at 400 degrees F for 10 minutes. Turn the mushrooms over and bake for another 5 minutes. Remove from heat and place on a cooling rack
  5. Flip the mushrooms stem side up and spoon 2 tablespoons of marinara sauce into it and sprinkle with red pepper flakes
  6. Top each cap with a mozzarella cheese, Parmesan cheese and sprinkle with Italian breadcrumbs
  7. Broil at 425 degrees F for 5 minutes or until the cheese starts bubbling and the breadcrumbs brown a little
  8. Dish and garnish with chopped parsley