Portobello Mushroom Parmigiana Recipe | Cooking with Robots
Large roasted portobello caps filled with marinara and topped with crispy breadcrumbs and cheese.
Ingredients
- 4 large Portobello mushroom caps
- 1.5 cups Marinara sauce
- 1 cup Fresh mozzarella cheese
- 0.25 cup Parmesan cheese
- 0.5 cup Panko breadcrumbs
- 2 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 4 leaves Fresh basil
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