You'll be amazed at how quick and easy it is to roast portobello mushrooms. I roast them for 15 minutes and then fill them with marinara sauce or my five minute sauce. The beauty of the initial roasting step is that you can use it as a launching point for all kinds of ingredient fillings.
Before roasting the mushrooms make sure to remove the gills and stem to reduce the moisture and enhance the flavor. I like seasoning them with crushed garlic and red chili pepper flakes, but you have so many options here.
I recommend buying the biggest mushrooms you can find because they shrink a bit while roasting. I make more than I need so I have leftovers and they reheat well.
You can top each mushroom with my plant-based mozzarella recipe or use Parmesan or your favorite shredded cheese. For the cashew mozzarella I recommend making this ahead of time. If you're nut-free you can swap the cashews for sunflower seeds.
And here are some recipes to accompany mushroom parmigiana:
- Roasted pesto grain-free gluten-free pasta
- Cauliflower polenta
- Zucchini noodles
- Salad greens
- Roasted broccoli
- Cauliflower bolognese
Deborah J Outland says
This recipe looks great! I tried to start a collection (just a list of main dish recipes, not a meal plan) and couldn’t figure out how to do this. I ended up trying to delete the meal plan columns, but I couldn’t remove the las (Sunday) column. So now I have a useless meal plan and no collection I can use. I love the idea for collections, but need more help to get what I’m looking for-collections for types of recipes I’m interested in organized by making collections with appropriate names so I don’t have to look through long lists to find something I am looking for. Please help!
Hey Deborah, happy to help! I'm going to make a video and work on a few other ways to help with collections. I agree the interface is not perfect by any means and it comes with the recipe software I use so I don't have complete control over it. But let me see what I can do to make it easier.