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

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
Vegetarian
Summer

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

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Portobello Mushroom Parmesan with Herbed Summer Squash

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