PORTOBELLO PARMESAN
Steps:
- 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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 219
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Namanya Daphine
[email protected]The mushrooms were a bit dry. I think they needed to be cooked for a shorter amount of time.
Khokon Mollik
[email protected]This recipe was a bit too bland for my taste. I think it needed more seasoning.
minicooperc08
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this recipe. The mushrooms were cooked perfectly and the Parmesan cheese crust was crispy and flavorful. I would definitely make this again.
Johns Johns
[email protected]This is a great recipe for a vegetarian main course. The mushrooms are hearty and filling and the Parmesan cheese crust adds a nice touch of flavor.
Kammy Nautora
[email protected]I was pleasantly surprised by how much I enjoyed this recipe. The mushrooms were very flavorful and the Parmesan cheese crust was crispy and delicious. I will definitely be making this again.
Trozen Gautam
[email protected]This recipe is a great way to enjoy portobello mushrooms. The mushrooms are cooked perfectly and the Parmesan cheese crust adds a nice touch of flavor. I would definitely recommend this recipe.
Jemoke Willis
[email protected]I've tried a lot of portobello mushroom recipes, but this one is by far the best. The mushrooms are always cooked perfectly and the Parmesan cheese crust is always crispy and golden brown.
Gary Bentley
[email protected]These portobello mushrooms are amazing! I made them for dinner last night and my husband and I loved them. The mushrooms were cooked perfectly and the Parmesan cheese crust was so flavorful.
arsalan monu
[email protected]I love this recipe! The mushrooms are so juicy and the Parmesan cheese crust is so crispy. I always serve them with a side of roasted vegetables.
Moemen Alameddine
[email protected]These portobello mushrooms are the perfect appetizer or main course. They're easy to make and always a crowd-pleaser.
Nisan Sheak
[email protected]I've made this recipe several times and it's always a hit. The mushrooms are always cooked perfectly and the Parmesan cheese crust is always crispy and golden brown.
Mifleth murfillo
[email protected]This recipe is a keeper! The portobello mushrooms were so flavorful and the Parmesan cheese added a nice touch of richness. I served them over a bed of quinoa and they were perfect.
Wajid Malik
[email protected]So good! I made these for dinner last night and my family loved them. The mushrooms were juicy and the Parmesan crust was crispy. I will definitely be making these again.
Fatimzahra Moussa
[email protected]These mushrooms were delicious! I followed the recipe exactly and they turned out perfect. The Parmesan cheese melted beautifully and the mushrooms were cooked to perfection.
James Meyers
[email protected]I'm not usually a fan of mushrooms, but this recipe changed my mind. The portobellos were cooked perfectly and the Parmesan crust was amazing. I'll definitely be making this again.
memo AI ETTJJUO
[email protected]These portobello mushrooms are the perfect appetizer or main course. They're easy to make and packed with flavor. I love the combination of the earthy mushrooms and the nutty Parmesan cheese.
chaz martinez
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The mushrooms are so tender and the Parmesan crust is crispy and golden brown. I highly recommend!
Thulane Nyamazana
[email protected]This recipe was a hit! The portobello mushrooms were juicy and flavorful and the melted Parmesan cheese added a satisfying richness. I served them over a bed of arugula and they were perfect for a light and delicious vegetarian dinner.