Portobello Mushroom Parmigiana

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(optional)
• 4 leaves Fresh basil(optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   Clean the mushrooms with a damp cloth and remove the stems. Brush both sides of the caps with olive oil and place them gill-side up on the baking sheet.

3. 3

   Roast the mushrooms for 10 minutes until they begin to soften.

4. 4

   Remove from the oven and spoon marinara sauce into each mushroom cap.

5. 5

   Top with shredded mozzarella, grated parmesan, and a sprinkle of panko breadcrumbs and oregano.

6. 6

   Return to the oven and bake for another 12-15 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.

7. 7

   Garnish with fresh basil before serving.