Eggplant Parmesan Stuffed Portobellos

• 4 large portobello mushrooms
• 1 medium eggplant, diced
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 (15-ounce) can crushed tomatoes
• 2 cloves garlic, minced
• 1 tablespoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup breadcrumbs
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Preheat oven to 375°F.
2. 2 Clean portobello mushrooms and remove stems. Place caps on a baking sheet, gills side up.
3. 3 In a skillet, heat olive oil over medium heat. Add diced eggplant and cook until softened.
4. 4 Stir in minced garlic, basil, oregano, salt, and pepper. Cook for another 3 minutes.
5. 5 Mix in breadcrumbs and Parmesan cheese until well combined.
6. 6 Fill each mushroom cap with the eggplant mixture and top with mozzarella cheese.
7. 7 In a small pot, heat crushed tomatoes with a pinch of salt and pepper. Simmer for 5 minutes.
8. 8 Spoon tomato sauce over the stuffed mushrooms.
9. 9 Bake in the preheated oven for 25-30 minutes, until cheese is bubbly and golden.
10. 10 Garnish with chopped parsley before serving.

Equipment

• Baking sheet
• Skillet
• Oven

Variations

• Add sautéed spinach or zucchini to the eggplant mixture for extra veggies.
• Substitute mushrooms with bell pepper halves for a different twist.

Substitutions

• Use almond flour instead of breadcrumbs for a gluten-free option.
• Substitute mozzarella with vegan cheese for a vegan version.

Pairings

• Garlic bread
• Caesar salad
• Italian red wine

Nutrition

Tips

• For extra flavor, marinate the diced eggplant with olive oil and garlic for 30 minutes before cooking.
• Use a mix of mozzarella and ricotta for a creamier texture.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispy texture.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.

Serving Suggestions

• Serve with a side of garlic bread or a fresh green salad.
• Pair with a glass of red wine for an authentic Italian experience.

FAQ