Portobello Parmesan

By khojnicki

Ingredients

• 1 tbsp EVOO, plus more for the dish
• 3 portobello mushroom caps
• 1/4 tsp red pepper flakes
• 3 cloves garlic, smashed
• 1 28 oz. can diced tomatoes
• 4 fresh basil leaves
• Kosher salt and freshly ground pepper
• 2 c panko
• 1 c grated parmesan cheese
• 2 tbsp chopped fresh parsley
• 4 large eggs
• 1 c all purpose flour
• Peanut oil, for frying
• 4 oz. buffalo mozzarella cheese, sliced

Details

Servings 6
Preparation time 45mins
Cooking time 115mins

Preparation

Step 1

Preheat the oven to 350 degrees F. Lightly oil a 9" x 13" baking dish. Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.

Heave the olive oil in a saucepan over medium high heat. Add the red pepper flakes and garlic; cook 1 min. reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more mins. Transfer to a food processor and puree until smooth. Season with salt and pepper.

Combine the panko, 1/2 c parmesan, 1 tbsp parsley, 1 tsp salt and 1/2 tsp pepper in a shallow bowl. Whisk the eggs and 2 tbsp 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" peanut oil in a large skillet over medium high heat. Working in batches, fry the mushrooms until golden, about 2 mins 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 c parmesan. Bake until browned, 20-25 mins. Sprinkle with remaining 1 tbsp parsley.