Monday, November 21, 2011

Portabello Parmesan

1/2 C herb and garlic bread crumbs
3/4 C grated parmesan
1 tsp paprika
2 tbsp dried parsley
3 eggs
1/2 tsp ground black pepper
1 tsp garlic powder
1 tsp oregano leaves
4 portabello mushrooms
1 1/2 C shredded mozzarella cheese
1 C garlic and basil marinara sauce

Preheat oven to 400. Line a cookie sheet with foil and place oven safe cooling rack on cookie sheet. Combine bread crumbs, 1/2 C parmesan, paprika and parsley in a shallow bowl. In a seperate bowl, combine eggs, pepper, garlic and oregano. Wisk to mix well. Dip mushrooms in egg mixture, coat well. Transfer to bread crumb mixture and again coat well. Place steam side down on the cooling rack. Cook for 30 minutes. Remove cookie sheet from oven and gently flip mushrooms so they are stem up. Sprinkle remaining parmesan on mushrooms. Place 1/4 of the mozzarella cheese on each mushroom and top with a 1/4 C marinara sauce. Increase oven temp to 450 and bake an additional 10 minutes or until cheese is completely melted.

(inspired by Baked Portabello Parmesan by One Perfect Bite)

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