"Fried" Mushroom Parmesan Bake

By: Devin Alexander

Photo Credit: Mitch Mandel

By: Devin Alexander

It's time to rethink average everyday casserole recipes! This recipe for "Fried" Mushroom Parmesan Bake from The Biggest Loser's Devin Alexander is perhaps one of the tastiest healthy casserole recipes for you to try. Best of all, this is one of those vegetarian recipes that even meat eaters will devour.

Notes

When cleaning mushrooms, don’t run them under water. Instead, peel them or rub them with a damp paper towel to remove any dirt. Mushrooms are like sponges, so if you run them under water, they’ll absorb a ton of moisture. The end result could be mushy or tough.

You can save the mushroom stems to eat in a salad, or saute them and serve over a grilled buffalo steak or other extra-lean steak.

If you can’t find almond mozzarella, substitute the lightest, most natural mozzarella cheese you can find.

Reprinted from: The Biggest Loser Quick and Easy Cookbook by Devin Alexander (c) 2011 by Universal Studios Licensing LLLP. The Biggest Loser (TM) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc. Available wherever books are sold.

Devin Alexander is the resident food and cooking expert on the daily syndicated newsmagazine show America Now.

Makes4 servings

Cooking MethodCasserole

Ingredients

16 ounces button mushrooms, cleaned and stems removed
1/2 cup all-natural marinara sauce (preferably low-fat, low-salt, no sugar added; I used Monte Bene Tomato Basil Pasta Sauce)
1/2 teaspoon dried oregano leaves
1 teaspoon garlic powder
1 ounce almond mozzarella cheese, finely shredded (I used Lisanatti)
2 tablespoons all-natural whole wheat panko-style bread crumbs
2 teaspoons all-natural Parmesan cheese, grated

Instructions

Preheat the oven to 425 degrees F.
Add the mushroom caps to an 8 x 3 x 8-inch glass or ceramic baking dish.
Spoon the sauce evenly over the mushrooms. Sprinkle them evenly with the oregano followed by the garlic powder. Toss them gently to combine, flipping the mushrooms so they lay stem side down in the dish.
Bake for 15 to 20 minutes, or until the mushrooms are tender and mostly cooked through.
Sprinkle the mozzarella, bread crumbs, and Parmesan evenly over the mushrooms. Bake for 4 to 6 minutes longer, or until the cheese is melted and the mushrooms are tender but not mushy. Let them rest for 5 minutes and serve.