Amazing Portobello Mushroom Parmesan (Print View)
Crispy portobello mushrooms with parmesan, mozzarella, and tomato sauce make for a flavorful main course.
# What You'll Need:
→ Mushrooms
01 -
2 large portobello mushrooms
02 -
Juice of 1 lemon (approximately 15 ml)
03 -
Salt
04 -
Black pepper
→ Breading and Coating
05 -
12 butter crackers
06 -
75 g breadcrumbs
07 -
15 g minced fresh parsley
08 -
50 g shredded parmesan cheese
09 -
1 teaspoon garlic powder
10 -
2 large eggs, beaten
11 -
90 g all-purpose flour
→ Cooking and Garnishes
12 -
30 ml olive oil or avocado oil
13 -
120 ml tomato sauce
14 -
50 g mozzarella cheese
15 -
Fresh chopped basil, for garnish
# Directions:
01 -
Wipe and clean the portobello caps, then place them in a medium bowl. Add lemon juice, salt and pepper. Allow to marinate at room temperature for 20 minutes to enhance pliability.
02 -
Using a sharp knife, carefully cut each mushroom cap in half lengthwise.
03 -
Arrange three shallow bowls. In the first, combine crushed butter crackers and breadcrumbs with parsley, parmesan, garlic powder, salt and pepper. In the second, whisk eggs with a pinch of salt and pepper. In the third, stir flour with a small amount of salt and pepper.
04 -
Coat each mushroom piece in flour, dip in beaten eggs, then coat thoroughly in the breadcrumb mixture. Set aside on a clean plate after dredging.
05 -
Preheat the oven to 190°C. Place a wire rack on a baking sheet. Heat oil in a medium skillet over medium-high heat. Pan fry mushrooms for 2–3 minutes per side until lightly golden, then transfer to a paper towel lined plate.
06 -
Transfer fried mushrooms to the prepared baking rack. Top each piece with tomato sauce, mozzarella and additional parmesan. Bake for 5–7 minutes until cheese is melted and coating is crisp.
07 -
Finish with freshly chopped basil before serving hot.
# Notes:
01 -
Marinating mushrooms with lemon juice tenderizes and enhances their flavor.
02 -
Crushing crackers adds additional crispness to the breading.