Portobello Mushroom Parmesan with Herbed Summer Squash

Name: Portobello Mushroom Parmesan with Herbed Summer Squash
Yield: Serves 4
Ingredients: 2 small zucchini, halved lengthwise and cut into ½-inch (12-mm) pieces; 1 can (15 oz/470 g) diced fire-roasted tomatoes with juices; 4 tablespoons (60 ml) olive oil; 1½ tablespoons fresh oregano leaves, chopped; ½ cup (1 oz/30 g) fresh bread crumbs; 2 small yellow squash, halved lengthwise and cut into ½-inch (12-mm) pieces; 4 portobello mushrooms, brushed clean and stemmed; ¼ cup (1 oz/30 g) grated Parmesan cheese; 1½ tablespoons unsalted butter, at room temperature; 3 tablespoons chopped fresh basil; Kosher salt and freshly ground pepper; ¼ lb (125 g) fresh mozzarella cheese, sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sheet Pan

By Kate McMillan

Published 2017

About

Individual Parmesans are easy to prepare and impressive to serve. Here, they’re made with portobello mushrooms, which are so earthy and satisfying that you’ll forget about meat or pasta altogether. Eggplant can be used in place of the mushroom base. Clean the mushrooms by wiping them with a paper towel.

Ingredients

4 portobello mushrooms, brushed clean and stemmed
4 tablespoons (60 ml) olive oil

Main course
Summer
Vegetarian

Method

Preheat the oven to 400°F (200°C). Line a sheet pan with aluminum foil.
Brush the mushrooms on both sides with 2 tablespoons of the oil and season with sal