Portobello Parmesan

Total Time:
1 hr 10 min
30 min
40 min

6 servings

  • 1 tablespoon extra-virgin olive oil, plus more for the dish
  • 3 portobello mushroom caps
  • 1/4 teaspoon red pepper flakes
  • 3 cloves garlic, smashed
  • 1 28 -ounce can diced tomatoes
  • 4 fresh basil leaves
  • Kosher salt and freshly ground pepper
  • 2 cups panko (Japanese breadcrumbs)
  • 1 cup grated parmesan cheese
  • 2 tablespoons chopped fresh parsley
  • 4 large eggs
  • 1 cup all-purpose flour
  • Peanut oil, for frying
  • 4 ounces buffalo mozzarella cheese, sliced
  • 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.

  • Photograph by Andrew McCaul

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5.0 8
Very tasty. Big hit with my vegetarian daughter. Nice change from eggplant parmesan. item not reviewed by moderator and published
Terrific flavor and texture. Great for italian parties. As I made this recipe the 1st time...I prepared the potabello mushroom caps per recipe...thin slices. I used a mandolin. I made a 2nd version by cutting the portabello into square-shape "chunks" (used small left-over pieces for soup. Followed all other recipe directions. Taste and texture were equally terrific! Personal opinion...for large party...the cube-version was easier to make and easier to serve with a spoon. Annie, Fremont, CA item not reviewed by moderator and published
I loved this the first time I made it. Instead of halving the mushroom caps, I just doubled the amount to make it heartier. My boyfriend, who is wary of all things vegetarian having grown up in an Irish Catholic "meat and potatoes" household, loved it too! I use my own spicy marinara sauce to give it a little kick, too. item not reviewed by moderator and published
great recipe, made it for a party as a side dish everyone loved it the sauce is especially good use it for many other dishes now. item not reviewed by moderator and published
I loved this dish. I thought the sauce was especially good. The panko crumbs flavored with the parmesan was really good on the mushrooms. I think the next time I make this I will try baking the mushrooms after spraying them lightly with olive oil. item not reviewed by moderator and published
This was a great recipe and I definatly am going to make this again. Even my 5 year old daughter ate it so that is another plus! item not reviewed by moderator and published
This recipe is absolutely yummy! Will definitely use again. item not reviewed by moderator and published
This was great! I am a vegetarian, my husband is not. He loved it. Me too. I could definitely see making this for a buffet or potluck dinner. The portobellos fry up beautifully and it all goes together really easily. I love the panko and parm coating. Nice recipe. Definitely will make it again. Thanks! item not reviewed by moderator and published

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