s PORTOBELLO PARMESAN *****
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s PORTOBELLO PARMESAN *****
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Ingredients
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Instructions *** 2-22-16 joellyn made this for meatless monday, it was great, try to buy thick portabellas as you have to slice them in half crosswise so it would be easier!! *** Recipe courtesy of Courtney Credle for Food Network Magazine Portobello Parmesan Total Time: 1 hr 10 min Prep: 30 min Cook: 40 min Yield:6 servings Level:Easy 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 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 ADD CHECKED ITEMS TO GROCERY LIST Directions 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 Recipe courtesy of Courtney Credle for Food Network Magazine Advertisement © 2016 Television Food Network, G.P. All Rights Reserved This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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