Last week, when I told you about the BBQ Fajita Bowl, I motioned a friend’s suggestion for the extra mushrooms I had.

He said his wife makes a parmigiana dish out of them.

I thought that was a great idea.

I had a pack of 6 portabella mushrooms, and I only used 3 for the bowl. (I could have gotten away with using all 6, really. Three of us had the bowl, and once the mushrooms were all sliced up I would have liked to have more than I did on my plate. But it also would have been a lot harder to prep.)

With the leftover three mushrooms I threw some tomato sauce on them and cooked them up, then sprinkled some cheese on there towards the end of the roasting time.

It was super easy, and I thought it was a good idea - I’m glad I didn’t waste the extra mushrooms.

I didn’t love this as much as I’d love a chicken parm or an eggplant parm, but it was fine. Maybe next time I’ll throw it in a bun and make it kind of a sub. That might add a little something to it.

Here’s an interesting tidbit I’ll share with you to close this out: I wasn’t sure whether to write portabella or portobello. So I looked it up. (Remember, we’re learning new things this year!)

Turns out, they’re both acceptable, depending on preference. There was a marketing campaign in the 1980s to get people to buy the mushrooms and I guess it was kind of a free-for-all between portobello, portabella, and portabello.

This is my favorite part - The Mushroom Council uses ‘portabella’ in order to maintain consistency. Haha, Mushroom Council.

Imagine all those mushrooms sitting in a room making decisions? Hilarious.