portabello parmesan of Kelly Barton
INSTRUCTIONS Prep oven and baking pan. Heat oven to 425°F. Line a baking pan with parchment. Cook the mushrooms. Brush the tops (not the gill side) of the mushr
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Cooking tools:
- Baking sheet
- Parchment paper
- Oven
- Tongs
- Saute pan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spatula
- Spoon
- Garlic press
- Mixing bowl
Ingredients
- 4 large portobello mushroom caps, gills and stems removed
- 2 tablespoons olive oil
- fine sea salt and freshly-ground black pepper
- 1/2 cup marinara sauce
- 1/2 cup grated Parmesan cheese
- 1/2 cup low-moisture shredded mozzarella cheese
- 3 to 4 tablespoons finely chopped fresh basil leaves
- 1 tablespoon butter or olive oil
- 2 large cloves garlic, pressed or minced
- 1/2 cup Panko breadcrumbs
- 1/2 teaspoon each: fine sea salt and freshly-ground black pepper
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