Portobello Parmesan

Photo by Heather F.

PREP TIME

70

minutes

TOTAL TIME

70

minutes

SERVINGS

6

servings

PREP TIME

70

minutes

TOTAL TIME

70

minutes

SERVINGS

6

servings

Ingredients

  • 1

    tablespoon extra-virgin olive oil, plus more for the dish

  • 3

    portobello mushroom caps

  • 1/4

    teaspoon red pepper flakes

  • 3

    cloves garlic, smashed

  • 1

    28-ounce can diced tomatoes

  • 4

    fresh basil leaves

  • Kosher salt and freshly ground pepper

  • 2

    cups panko (Japanese breadcrumbs)

  • 1

    cup grated parmesan cheese

  • 2

    tablespoons chopped fresh parsley

  • 4

    large eggs

  • 1

    cup all-purpose flour

  • Peanut oil, for frying

  • 4

    ounces buffalo mozzarella cheese, sliced

Directions

Preheat the oven to 350 degrees F. Lightly oil a 9-by-13-inch baking dish. Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds. Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes and garlic; cook 1 minute. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes. Transfer to a food processor and puree until smooth. Season with salt and pepper. Combine the panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 tablespoons cold water in another bowl. Put the flour in a third bowl. Dredge the mushrooms in flour, shaking off the excess. Dip in the eggs and then in the panko mixture, pressing to coat both sides. Heat 1/2 inch peanut oil in a large skillet over medium-high heat. Working in batches, fry the mushrooms until golden, about 2 minutes per side. Drain on paper towels. Spread a layer of the tomato sauce in the prepared baking dish. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan. Bake until browned, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley.

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