Portobello Parmesan

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 30 min
  • Cook: 40 min
  • Yield: 6 servings
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Ingredients

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

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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