Chicken parmesan and eggplant parmesan are favorite dishes at Italian restaurants. This recipe riffs on this popular cooking method, using portobello mushrooms and cooking them in the parmesan style.
The end result is rich mushroom-y flavor, wrapped in a crispy parmesan crust and topped with a tasty marinara and golden, bubbly cheese.
This recipe is a little labor intensive, but if you’re looking for comfort food, it can’t be beat.
4 Portobello mushrooms, cleaned, gills removed.
1 cup flour
2 T milk
1 cup Italian style breadcrumbs
½ cup panko
1 cup finely grated parmesan cheese
2 cups marinara (your favorite jarred brand or your own homemade version)
2 cups mozzarella, shredded (Or you can use fresh, sliced mozzarella)
On a plate, mix 1 cup flour with a sprinkle of salt and pepper
In a shallow bowl, beat 3 eggs with 2 T milk
On another plate, mix together the breadcrumbs, the panko, and the finely grated parmesan cheese.
Dredge each mushroom in the flour mixture, then in the egg mixture, and finally in the breadcrumb mixture. Each should be well-coated with breadcrumbs and parmesan when you finish.
In a frying pan bring a quarter inch of oil up to 375 degrees.
Add the mushrooms to the pan. Don’t crowd them — cook them in batches if you need to.
Cook them for three to five minutes per side. They should be crispy and golden brown when you’re done.
Move them to a baking dish. Cover each mushroom with 1/2 cup of the marinara. Top generously with shredded mozzarella. Follow that with a dusting of parmesan cheese.
Cook in a 425 degree oven for 20 minutes. The cheese should be bubbly and just beginning to brown.
Makes 4 servings
Served here with pasta tossed in olive oil and herbs and roasted broccoli.
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