A relatively quick and yet filling supper, or substantial brunch, mushroom fans in particular will be enticed by this easy skillet preparation. Pure comfort food, the earthy goodness of portobello mushrooms is complete with a healthy dose of sharp Parmesan cheese, the melty goodness of Provolone cheese, tomato sauce, and some fresh aromatic basil. I used my trusted cast iron skillet because there is both a stovetop component and some oven-baked time to complete the dish.
 Skillet Mushroom Parmesan |
Recipe by Lisa Turner
Cuisine: Italian
Published on May 8, 2025
A simple skillet of plump portobello mushrooms cooked with tomato sauce, basil, and melted cheese—pure comfort food
Preparation: 15 minutes
Cooking time: 18 to 20 minutes
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Ingredients:
- 1 tablespoon olive oil
- 1 small onion, sliced
- 1 large clove garlic, minced or crushed
- 1 lb (450 g) portobello mushrooms, sliced
- 1/2 cup fresh basil leaves, trimmed and roughly chopped
- 2 cups tomato sauce
- 1 teaspoon paprika
- 1/4 to 1/2 teaspoon ground cayenne
- 1/2 teaspoon sea salt, or to taste
- fresh cracked black pepper to taste
- 1 cup fresh grated Parmesan cheese
- 1 cup Provolone cheese, sliced into 1-inch pieces
Instructions:
Heat the oil in a cast iron or ovenproof skillet over medium-high heat. Add the onion and sauté for a few minutes until the onion softens and begins to brown. Add the garlic and sauté for another minute. Add the mushrooms and cook for 5 minutes until the mushrooms are softened and begin to release their juices. Mix in half of the basil leaves, pour in the tomato sauce, and stir in the paprika, cayenne, salt and black pepper. Bring to a simmer, reduce the the heat to medium, and cook for another 5 minutes. Turn off the heat and evenly sprinkle the Parmesan and provolone over the top of the mushrooms.
Place the skillet under a preheated broiler and bake for 3 minutes or until the cheese is melted and begins to brown. Remove the pan from the oven, and sprinkle with remaining basil leaves. Serve hot.
Makes 2 to 4 servings |
Other mushroom dishes to enjoy from Lisa's Kitchen:
Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives
Mushrooms Paprika (Houby Paprikas)
Mushroom Tikka Masala
Herbed Marinated Mushrooms
On the top of the reading stack:
The Tragedy of Liberation: A History of the Chinese Revolution 1945-1957 by Frank Dikötter
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