Portabella Parmesan

I love anything parmesan: eggplant parmesan, chicken parmesan and now portabella parmesan. This dinner speaks for itself. It's a great meatless dinner option, which is something I try to get in at least one dinner a week. I wish I could say that it was a healthier option, but really with all that cheese, it's hardly low fat. But who cares when it's cheese. Cheese is worth the calories. Cheese is the best, most perfect food on Earth. And that is all I have to say about this meal. Make it. Eat it. It is good.

Portabella Parmesan (Based on recipe from Everyday Italian)

5 portabella mushrooms

1 jar marinara sauce

1/2 cup (more or less) shredded mozzarella cheese

Italian breadcrumbs

1/4 cup (more or less) grated Parmesan cheese

olive oil

Grease a 9x13 baking dish and preheat oven to 400.

Clean mushrooms with a damp cloth and scoop out the "gills" of the mushroom gently with a spoon. Cut off stems.

On a lightly oiled grill pan or saute pan, grill mushrooms on high heat 5 minutes on the first side, about 3 minutes on the other side or until tender.

Pour a little marinara sauce in the bottom of the baking dish. Place mushrooms in dish and top each mushroom with about two generous tablespoons of marinara sauce, a handful of mozzarella cheese and then top with a layer of breadcrumbs. Sprinkle each mushroom with a little olive oil. Place in oven for about 10 minutes.

After 10 minutes, take dish out of oven and top each mushroom with a generous handful of Parmesan cheese (about a generous teaspoon each.) Bake 5 minutes longer or until cheese is melted and top is golden brown.

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