Portobello Parmesan

David often mentions how much he wishes I would revisit some of the recipes I make on my blog because he likes certain ones a lot (enchilladas, chicken parmesan, his shrimp and grits) But I am hesitant because I like to use our adventures in the kitchen to expand my recipe collection on my blog, so its not often that he gets to have the same meal twice. Some people might see this as a blessing, but I could see where he might just want to get back to the basics sometimes. SO, true to form, David asked if we could have the chicken parmesan, and I had to find a way to put another spin on it so I could share another recipe with you guys… and I succeeded, and he loved it, AND I think it was actually cheaper than if we had gone with the traditional chicken parm, which I think made it even tastier!

 

Ingredients:
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1/2 cup Italian-style bread crumbs
1 cup (3-oz.) freshly grated Parmesan cheese, divided use
1 teaspoon sweet paprika
1/4 cup fresh minced parsley, divided use
2 teaspoons kosher salt, divided use
3/4 cup egg substitute
1/2 teaspoon fresh ground black pepper
1 teaspoon marjoram leaves
1 teaspoon garlic powder
1 teaspoon oregano leaves
4 large (5 to 6-inches wide) stemmed potobello mushrooms, brushed clean
1-1/2 cups (6-oz.) shredded part-skim mozzarella cheese
1 cup commercially prepared “light” tomato sauce
Cooking spray

 

Instructions: 

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1) Position a baking rack in upper third of oven. Preheat oven to 400 degrees F. Line a 17-1/2 x 11-3/4 baking sheet with aluminum foil. Place a 16-1/2 x 11-1/2-inch wire cooling rack inside the baking sheet. Mist rack with cooking spray. Set aside.

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2) Combine bread crumbs, 1/2 cup Parmesan cheese, 3 tablespoons parsley, paprika and 1 teaspoon salt in a shallow pan. Mix well. Set aside,
and in a separate bowl, combine egg substitute, remaining 1 teaspoon salt. pepper, marjoram, garlic powder and oregano. Mix well.

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3) Dip both sides of mushrooms into egg mixture. Dredge in crumb mixture until both sides are completely coated. Transfer, stem side down, to prepared wire rack.

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4) While mushrooms are cooking, heat your sauce and add some spices to flavor it. David and I have been adding red pepper flakes to our sauce recently and we LOVE it, it gives it a little kick, but its still delicious, and then we always add some garlic and basil if we have it!

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4) Spray tops with cooking spray and bake for 15 to 20 minutes, or until mushrooms are tender. Remove pan form oven.

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5) Reset oven thermostat to 450 degrees F. Meanwhile, carefully turn mushrooms stem side up. Cover each mushroom with 2 tablespoons of remaining Parmesan cheese, 1/4 of mozzarella cheese and 1/4 cup tomato sauce. Spray tops lightly.

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6) Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes. Then serve over a bed of pasta noodles of your choice we just used spaghetti! So delicious!

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