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5 from 1 vote

Portabella Parmesan Recipe with homemade sauce

Total Time 45 minutes
Servings 3


  • 4 tablespoons dried basil
  • 4 large tomatoes chopped
  • 1/2 onion chopped
  • 3 tablespoons butter
  • 4 cloves of garlic minced.
  • 4 portabella mushrooms gills cleaned out and stems removed.
  • 3 tablespoons butter for mushrooms
  • 1/2 cup almond flour
  • 1/2 cup almond milk
  • 1 cup grated Parmesan cheese



  • Melt the butter in a medium saucepan.
  • Add the chopped tomatoes, onions, garlic, and basil.
  • Cook for about 7 minutes or until the onions are translucent.
  • Transfer the cooked tomatoes, onions, garlic, and basil to a food processor or blender.
  • Blend until smooth. Add salt & pepper to taste.


  • Dip the cleaned mushrooms in the almond milk and then dredge in the flour.
  • In skillet, melt the butter at medium heat. Add mushrooms.
  • Fry mushrooms until golden brown ... about 3 minutes.


  • Spread the sauce on the bottom of a greased casserole dish (I use a 9 by 9 inch square pan).
  • Place the fried mushrooms on top of the sauce.
  • Spread the Parmesan cheese on top of the sauce.
  • Add an additional layer of sliced Mozzarella cheese, if you like.
  • Bake for 20-25 minutes or until the cheese is browned and bubbly.


There is more than enough sauce with this dish to allow for a small amount of pasta for each person.