Portobello Parmigiana

Oh my god. This was so incredibly delicious I could barely stand it. Nice fresh portobello caps, piquant marinara sauce, and ooey-gooey whole milk mozzarella. What more could a girl ask for?

Portobello Parmigiana

2 Portobello Mushrooms
8-10 oz. Marinara sauce
4 oz. Whole Milk Mozzarella Cheese, shredded or cubed
2 tablespoons Breadcrumbs
Olive Oil
Sea Salt and Cracked Pepper
Torn Basil

1. Preheat oven to 400 degrees F

2. Break stem off of mushrooms, discard (or save for making stock). Wipe caps with a damp towel.

3. Rub about a teaspoon of olive oil into each cap, season with salt and pepper.

4. Drizzle some olive oil in a skillet over medium-high heat. Cook mushroom caps for about 5 minutes each side, until juices start to flow.

5. In an 8 x 8 baking dish spread 2 oz marinara in two circles, one for each cap. Place cap on sauce.

6. Sprinkle 1 tablespoon breadcrumbs in each cap. Layer 1 oz. mozzarella in each cap, cover in marinara, place remainder of mozzarella over marinara sauce.

7. Bake for approximately 12-15 minutes, or until mozzarella is melted and golden brown in spots.

8. Remove from oven, garnish with torn basil.