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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Roy Erskin
[email protected]I've tried many Portobello Parmesan recipes, but this one is by far the best. It's the perfect combination of flavors and textures.
PAGLA BABA
[email protected]This is my favorite vegetarian recipe. It's so flavorful and satisfying.
AR Antor Roy
[email protected]I'm not sure what I did wrong, but my Portobello Parmesan turned out really dry. Maybe I cooked it for too long?
Muhammad Ismail
[email protected]This recipe is a keeper! It's so easy to make and the results are amazing. I highly recommend it.
Denique Chamber
[email protected]I've made this recipe several times and it's always a favorite. It's easy to make and always a crowd-pleaser.
Amber Pacheco
[email protected]The portobello mushrooms were a little dry, but the overall flavor of the dish was good.
nothando mkhizw
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone raved about it.
Saeed Makda
[email protected]Delicious and easy to make. I served it with a side of angel hair pasta.
Junmaya J7 Budha Chhetri.
[email protected]This recipe was a little too bland for my taste. I added some extra garlic and oregano and it was much better.
Hina Hanif
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this recipe. The cheese and breadcrumb topping was amazing.
gabriel rodriguez
[email protected]I followed the recipe exactly and it turned out great! The only thing I would change is to use a little less salt.
Camilla Ojeda
[email protected]The portobello mushrooms were a bit tough, but the flavor was still good.
Hilal khan Hilal khan
[email protected]Yum!
Mohsan Builder
[email protected]Portobello Parmesan is a great vegetarian option that's packed with flavor. I love serving it with a side of roasted vegetables.
Jess Turlin
[email protected]This is my go-to recipe for a quick and easy weeknight meal. Always a crowd-pleaser!
Nicole Han
[email protected]Easy to make and so tasty! Loved the crispy breadcrumb topping.
Zekiah Williams
[email protected]I made this recipe last night and it was delicious! I used a mix of mozzarella and parmesan cheese and it was perfect. Will definitely be making it again.
naiym islam
[email protected]Portobello Parmesan was a hit at our dinner party! The flavors were amazing and the presentation was beautiful.