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Breaded Portobello Mushrooms with Pesto Ham and Cheese

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I know the pic does not match, this is a new recipe so I am working on getting a good photo.

I love to order this item when I go to a classically trained Chef owned restaurant nearby. This is my attempt to recreate that amazing recipe.

If you love Portobello mushrooms, this is a great recipe. The mushroom is cooked whole with ham, sauteed onions, and lightly topped with cheese and a scant quarter teaspoon of pesto on the very top, with side separate circles of decorations that add extra flavor using a sweet balsamic reduction, mayo, and french dressing each in their own circle around the mushroom about an inch apart.

This should not be too hammy, or too cheesy, each delicate topping adds a great subtle flavor to the mushrooom.

None of the toppings should cover the outside of the mushroom

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Ingredients

  • 1/2 cup white flour
  • Sea salt and freshly cracked pepper, to taste
  • 1 tsp Garlic powder, or to taste
  • 2 eggs, beaten
  • 2 cups plain Panko crumbs
  • 2 tbsp Parmesan Cheese
  • 4 large portobello mushrooms (stem removed and insides cleaned out with a spoon)
  • 1 small onion, sliced thin and slices cut in half (do not chop)
  • 1 Tbsp olive oil
  • 1/2 cup reduced balsomic vinegar
  • 1/2 cup mayo (thinned slightly with milk or cream)
  • 1/2 cup creamy french dressing (add a tsp of mayo to the dressing and stir)

Details

Adapted from pinterest.com

Preparation

Step 1

Preset oven to 425 degrees.

Line a baking sheet with tin foil then place two baking wire racks on the baking sheet. Coat wire racks with cooking spray.

Place the flour on a plate. Season well with sea salt, freshly cracked pepper, and garlic powder, to taste. Mix well. Crack eggs in a shallow dish; beat until well combined. Pour the Panko and Parmesan on a plate and mix well.

Lightly dredge the Portobello in the flour mixture; dip in the egg mixture; followed by coating evenly in the Panko crumbs. Place on the prepared baking racks. Repeat for all four mushrooms. Place the baking sheet in the refrigerator for 15-20 minutes. Side Note: This step makes the panko stick to the mushroom better.

Preheat the oven to 425 degrees – I used the convection setting.

On a small skillet, saute onions with a dash of salt in a teaspoon of olive oil till translucent. Drain and Set aside.

If you do not have a convection oven, place breaded mushrooms bottoms down on the baking sheet and put in the oven and cook, until halfway done and flip the mushroom putting the underside on top. Continue to bake until golden brown, about 9-12 minutes.

The last five minutes, take out of the oven and add one thin slice of ham piled delicately in the middle and place a teaspoon of the sauteed onions on top the ham. Place cheese on top and put back into the oven for 5 minutes to melt the cheese.

Side Note: If you are not using the convection setting on your oven, flip the fries over halfway through cooking time and before you add the other ingredients. If you are using a convection oven place mushrooms hollow side up. The open side of the mushroom should be up when you add the other ingredients.

Remove from the oven and top with a scant quarter teaspoon of the pesto.

Plate the mushroom in the center, and circle the mushroom with each of the reduced balsomic vinegar, another circle with the french dressing, and yet another circle of mayo which has been thinned slightly with milk. With a butter knife, draw lines from the inside out on the circles of condiments until it looks like a spider web.

As you cut each bite drag the bite through the outside rings of flavor.

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