Portobello Mushroom Parmigiana Recipe
Large roasted portobello caps filled with marinara and topped with crispy breadcrumbs and cheese.
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Cooking tools:
- Pastry brush
- Grater
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Parchment paper
- Kitchen towel
- Spoon
- Measuring cup
- Measuring spoon
- Kitchen timer
Ingredients
- 4 large Portobello mushroom caps
- 1 1/2 cups Marinara sauce
- 1 cup Fresh mozzarella cheese
- 1/4 cup Parmesan cheese
- 1/2 cup Panko breadcrumbs
- 2 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 4 leaves Fresh basil
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