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  • llubrano

Portobello Parmigiana

This is a delicious vegetarian alternative to a meat parmigiana, so easy to make and very hearty perfect for a first course or as a main with a side of pasta and salad. Here's how I do it:


Ingredients:

2-4 portobello mushrooms ckeaned and stem removed

2-3 eggs beaten in a bowl, with a pinch of S&P and I like to add some garlic powder but it's optional

1/2 cup breadcrumbs

1/2 cup grated Parmesan cheese

1/2 cup shredded mozzarella

1 cup basic tomato sauce

Bunch of fresh basil shredded as garnish, optional


Take each mushroom and dip them in the egg mixture all over including the insides. Then coat each mushroom generously with the breadcrumbs. Place on a parchment lined baking sheet and bake for 10-12 mins at 350F or you can use an airfryer for 5-8 mins till they are slightly softened. Remove from oven and cover them liberally with sauce then add both cheeses and place under a broiler for 5-8 mins till the cheese is melted and golden/bubbly. I like to serve on a plate of warm sauce with fresh shredded basil and an additional sprinkle of Parmesan cheese.



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