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Baked Mushroom Parmesan: Main Image

Quick Facts

Nutrition Facts

Calories 230
  Calories from Fat 138 (60%)
(25%)Total Fat 16g
(30%)Saturated Fat 6g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(7%)Cholesterol 20mg
(22%)Sodium 520mg
(0%)Potassium 0mg
Total Carbohydrate 11g
(8%)Dietary Fiber 2g
Sugars 2g
Sugar Alcohols 0g
(26%)Protein 13g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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Baked Mushroom Parmesan

Ingredients

  • 4 large portabella mushrooms

  • 2 Tbs olive oil

  • 1 cup tomato pasta sauce, divided

  • 4 fresh basil leaves, thinly sliced

  • 1/4 tsp crushed red peppers flakes

  • 1 cup (4 ounces) shredded part skim mozzarella cheese

  • 1/4 cup (1 ounce) grated Parmesan cheese

With hearty portabella mushrooms topped with melted mozzarella, this quick and flavorful dish will satisfy even die-hard of meat eaters.

Directions

  • Heat oven to broil, with top rack about 4" from broiler. Brush both sides of mushrooms with oil. Place mushrooms, gill side down, in a 9 inch baking dish. Broil for 4 minutes, remove and turn gill side up, broil 4 minutes.
  • Remove mushrooms from baking dish, drain excess liquid. Reduce oven to 400° F.
  • Spread 1/2 cup pasta sauce on bottom of baking dish, then place mushrooms, gill side up. Sprinkle with basil, red pepper flakes and the remainder of the pasta sauce. Top with mozzarella cheese and parmesan; bake 5-10 minutes, until the cheese begins to brown. Remove and serve.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2019.