Portobello Parmesan

Ingredients

• Mushrooms

  Portabella, raw

  2 mushroom, whole or 168g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  2 tbsp or 32g

• Mozzarella cheese substitute

  ½ cup, shredded or 57g

• Parmesan cheese

  Grated

  ¼ cup or 25g

• Garlic powder

  Spices

  1g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Very gently scrape the gills off the underside of the mushroom caps with a spoon and cut off the stems to make them level with the underside of the mushrooms. Brush the mushrooms with a damp cloth to clean them. Place the caps stem side up on a foil-lined baking sheet. Bake at 400º 10 minutes. Turn the caps stem side down and bake another 5 minutes. Place the mushrooms stem side up on the same baking sheet. Sprinkle them with salt, pepper and garlic powder. Spread each with 1 tablespoon of the spaghetti sauce. Divide the mozzarella and parmesan cheeses between the mushrooms. Bake at 400º about 5-7 minutes until the cheese is melted and bubbly. Garnish with chopped parsley, if desired. Serve as a meatless main dish or as a side dish
2. Recipe from Reddit: based on a recipe by Giada De Laurentiis.