Ingredients
Scale
- 2 large Portobello mushrooms, stems removed
- 4 tablespoons marinara sauce
- 1/4 teaspoon red pepper flakes
- 1 cup mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1/4 cup Italian breadcrumbs
- 1 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Wipe down the mushroom caps with a damp paper towel to remove any dirt
- Gently scrape off the gills inside the mushrooms caps with a spoon
- Sprinkle the mushrooms with salt and pepper and line a baking sheet with foil, arranging the mushrooms on it stem side up
- Bake at 400 degrees F for 10 minutes. Turn the mushrooms over and bake for another 5 minutes. Remove from heat and place on a cooling rack
- Flip the mushrooms stem side up and spoon 2 tablespoons of marinara sauce into it and sprinkle with red pepper flakes
- Top each cap with a mozzarella cheese, Parmesan cheese and sprinkle with Italian breadcrumbs
- Broil at 425 degrees F for 5 minutes or until the cheese starts bubbling and the breadcrumbs brown a little
- Dish and garnish with chopped parsley