• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Blissful Basil

Healthy Whole Foods, Plant-Based Vegan Recipes and Wellness Tips

  • About
  • Recipes
  • Psychology + Spirituality
  • FAQ
  • Shop
  • Cookbook
  • Contact

2 Comments · Last updated Aug 4, 2014 | Published on Feb 2, 2011

Portobello Parmesan with Homemade Marinara

Thanks to Snowpocalypse  2011, I’m writing this post from the coziness of my bed on a Wednesday morning while watching the snow continue to fall and gust itself across the currently very Windy City.  Below, you will find the recipe for Portobello Parmesan that I promised in my previous post.  This dish may look ordinary on camera (i.e., my hot-mess-esque photos  that are severely devoid of daylight), but it’s got some definite wow-factor in its ability to comfort, delight, and warm snow-ridden spirits with it’s vast, but humbled flavors.  SnOMG, Snowmaggedon, Snowicane, or whichever witty play on words you choose to describe the blizzard, this dish is perfect for a day like today.  So, if you were lucky enough to make it to, but more importantly out of, your grocery store yesterday — never before have I been given the death-stare for taking the last FAGE Greek yogurt — I hope you planned ahead and grabbed the following ingredients…

Portobellow Parmesan w/ Homemade Marinara (Serves 2-4)

Blissful Basil Marinara

4 garlic cloves, minced

1 medium white onion, chopped

2 tbsp olive oil

1/2 cup dry white wine

1 6-ounce can tomato paste

1 28-ounce can crushed tomatoes

1 28-ounce can diced tomatoes

1/4-1/2 tsp red pepper flakes (to taste)

2 tsp dried oregano

sea salt if needed

1. Heat olive oil in large nonstick skillet over medium heat and add the onions.  Cook the onions until they begin to soften and then add the garlic.  As garlic becomes fragrant, add in the white wine and cook until slightly reduced.  Add in all the tomato ingredients, red pepper flakes, and oregano.  Bring the sauce to a boil, reduce the heat, and simmer until desired thickness is reached.

 

Portobello Parmesan (Giada De Laurentiis Recipe)

3 tbsp extra virgin olive oil

4 to 6 portobello mushroom caps

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan

2 tbsp butter, cut into small pieces

1. Heat a nonstick skillet or grill pan over medium-high heat.

2. Drizzle olive oil over both sides of mushrooms.  Sprinkle mushrooms with salt and pepper.  Drizzle olive oil on the grill pan or skillet to prevent the mushrooms from sticking.  Grill the mushrooms until they are heated through and tender, about 5 minutes per side.

3. Preheat the oven to 400 degrees.

4. Spread half of the Blissful Basil Marinara on the bottom of 9 by 13-inch baking dish.  Place the grilled mushrooms on top of the marinara sauce and top with marinara sauce (you will not need to use all of the sauce made from the BB Marinara recipe).  Sprinkle the mushrooms with the cheeses and top with butter pieces.  Bake until the cheese melts and the top is golden, about 15 minutes.  Serve and enjoy!

Related Posts

  • Spicy Green Salad with Shaved Parmesan, Toasted Pepitas, and PearsSpicy Green Salad with Shaved Parmesan, Toasted Pepitas, and Pears
  • A Simple and Sophisticated Brunch: Baked Eggs over Balsamic Kale and MarinaraA Simple and Sophisticated Brunch: Baked Eggs over Balsamic Kale and Marinara
  • Gorgonzola GoodnessGorgonzola Goodness
  • Chile and Rosemary Mozzarella-Eggplant Parcels with Smokey MashChile and Rosemary Mozzarella-Eggplant Parcels with Smokey Mash
  • Flights, Tiny Toast, and CheeseFlights, Tiny Toast, and Cheese
  • Light + Healthy Chicago Style PizzaLight + Healthy Chicago Style Pizza

Filed Under: Bigger Bites, Recipes, Vegetarian Tagged With: Cheese, Marinara, Mozzarella, Parmesan, Portobello, Recipe, Vegetarian, Wine

Stay in Touch

  • Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube

Reader Interactions

Comments

  1. Celeste Jackson says

    February 2, 2011 at 4:00 pm

    This looks delicious…I will be trying this soon when Ican get out again. Mom

    Reply
  2. trehops says

    February 6, 2011 at 3:50 pm

    Hope you survived the snow storm! This looks sooo good and I can’t wait to try it. I bought eggplant to make eggplant parm, but I will definitely be picking up some portabellos on my next shopping trip!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

If you've made this recipe, please feel free to rate it!




Primary Sidebar

Meet Ashley

Psychologist turned plant-passionate recipe writer + cookbook author. Lover of animals, veggies + space documentaries. My name is Ashley, and I’m the writer and photographer behind Blissful Basil. Read More…

Join over 100,000 followers!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • YouTube

Receive Recipes by Email!

Footer

Thanks for Stopping By!

Plant-passionate recipe creator, vegan cookbook author, psychologist, animal lover, and curiosity chaser. My name is Ashley, and I’m the writer and photographer behind Blissful Basil. Read More…

My Favorites

How To Batch Blog Posts + Work Ahead
Things I'm Afraid To Tell You II
Things I'm Afraid to Tell You

stay connected

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Copyright 2010–2020 © 2021

Privacy Policy