Portobello Parmesano

- 8 thick portobello mushroom slices (approximately 4 whole caps)

- 4 Laughing Cow Spicy Pepper Jack cheese wedges

- ⅔ cup marinara sauce, divided

- ⅓ cup shredded part-skim mozzarella cheese

- ½ pouch Shake 'n Bake seasoned coating mix (or your preferred breadcrumbs or panko)

- 1 teaspoon Italian seasoning, or to taste

- Cooking spray

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1. Preheat your oven or air fryer oven (using the BAKE setting) to 350°F. Line a baking tray with aluminum foil.
   
2. Spread ⅓ cup of marinara sauce evenly across the prepared baking tray. Pat the portobello mushroom slices dry if needed, then arrange all eight slices in a single layer over the sauce.
   
3. Spread ½ wedge of Laughing Cow Spicy Pepper Jack cheese over each mushroom slice. Sprinkle evenly with Italian seasoning.
   
4. Sprinkle the Shake 'n Bake coating mix over the mushrooms, gently pressing it into the cheese to help it adhere. Let rest for 5 minutes, then lightly spray the tops with cooking spray.
   
5. Bake for approximately 15 minutes, or until the mushrooms are tender and the coating is golden and crispy.
   
6. Remove from the oven and divide the remaining ⅓ cup of marinara sauce evenly over the mushrooms. Top with shredded mozzarella cheese.
   
7. Increase the oven temperature to 400°F. Return the mushrooms to the oven and bake for an additional 5 minutes, or until the mozzarella is melted and bubbly.
   
8. Remove from the oven and garnish with dried chives or fresh green onions, if desired. Let cool for 1–2 minutes before serving.
   

Enjoy!

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