30 Minutes to Dinner: Baked Portobello Parmesan

A family favorite gets a healthy makeover. The meaty mushroom is lower in fat than chicken or veal, but it’s still hearty and big on flavor.


Chicken parmesan is a popular family favorite. If you want a lighter, healthier alternative, you’ll love this dish. The components are very similar, but instead of a fried chicken breast on top, you get a meaty Portobello mushroom coated in crispy, whole-wheat breadcrumbs. Even with sprinkling of light mozzarella cheese, it’s a lot lower in fat than the chicken.

If you bake the mushrooms while the sauce reduces, you can make the whole dish from start to finish in less than 30 minutes. This recipe makes two servings of Portobello parmesan, but you can easily half, double or even triple to recipe to feed as few or as many people as you need to.


For the sauce:

½ teaspoon olive oil

½ one medium-sized onion, finely chopped

1 small clove garlic, minced

¼ teaspoon dried oregano

¼ teaspoon dried basil

¼ teaspoon garlic powder

¼ teaspoon onion powder

1/8 teaspoon paprika

7 oz chopped tomatoes (canned or fresh)

1 teaspoon balsamic vinegar

Salt and pepper to taste


For the mushrooms:

2 large Portobello mushrooms

¼ cup whole wheat breadcrumbs

¼ teaspoon dried parsley

½ teaspoon olive oil

1 teaspoon Parmesan cheese

1 tablespoon whole wheat flour

1 egg white, lightly beaten

2 tablespoons light mozzarella cheese, shredded

7 oz dried spaghetti


Preheat the oven to 400°F.

On your stovetop, add ½ teaspoon of olive oil to a small saucepan over medium heat and add the finely chopped onion. Cook the onion for around 5 minutes, or until soft and translucent.

Stir in the minced garlic, oregano, basil, onion powder, garlic powder and paprika, and cook until fragrant, around 1 minute.

Pour in the  chopped tomatoes and stir well. Increase the heat to high and bring the sauce to a boil.

When boiling, reduce the heat to medium and simmer the sauce for around 10 minutes, until it thickens up.

After 10 minutes, stir in the balsamic vinegar and simmer for a further 5 minutes. Keep the sauce warm over a low heat until you’re ready to serve.

Prepare the spaghetti according to package directions.

Prepare the mushrooms by removing the stalk and gently cleaning them to get rid of any dirt.

Combine the whole wheat breadcrumbs, parsley, ½ teaspoon olive oil and Parmesan cheese in a small bowl until well mixed.

Put the lightly beaten egg white and whole wheat flour into two separate bowls next to the bowl with the breadcrumbs – this will be your dredging line.

Dip the top of each mushroom into the whole wheat flour and shake off the excess.

Next, dip each mushroom into the egg white, then into the breadcrumbs.

Place the mushrooms onto a baking tray and bake for around 10 minutes or until they’re soft and juicy and the breadcrumbs are golden brown.

When fully cooked, sprinkle 1 tablespoon of light mozzarella onto each mushroom and return to the oven for a few minutes until melted.

To serve, place a portion of spaghetti on each plate. Pour sauce over the pasta, then top with a baked Portobello mushroom.

After you make this recipe, come back and tell us how it turned out for you.

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