Friday, September 28, 2012

{recipe} Baked Portabella Parmesan

If you are craving Italian but you don't want the heaviness of a baked pasta or chicken parmesan - THIS is the dish to make! I am currently obsessed with portebella mushrooms. I love making sandwiches with them, stuffing them, and putting them in salad. I would probably eat them for every meal if I could. I find myself sometimes choosing the vegetarian route lately. I love vegetables and sometimes I just want a light meal instead of a meat heavy meal.

You don't miss the meat here at all. I made my roommate chicken parmesan the same time as making the mushroom parmesan! So if you have family members or friends who don't like mushrooms or prefer chicken, you can easy substitute the chicken for the mushrooms. It is a quick delicious Italian dish - very romantic with some wine and candle light :)

I am so happy that it is Friday! This is my last weekend of freedom before my hell month of tests begin. I think I am just going to spend it having a relaxing night alone tonight, go hiking to a local waterfall tomorrow and watch FSU play USF, and then have a lazy Sunday making pumpkin pancakes and studying.

Enjoy! Hope you all have a fantastic Friday!! 

Do you have any plans for the weekend? 

Baked Portobello Parmesan

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

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.

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.

3.   In a separate bowl, combine egg substitute, remaining 1 teaspoon salt. pepper, marjoram, garlic powder and oregano. Mix well.

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

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. Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes. Use a wide spatula to transfer mushrooms to a serving platter. Sprinkle with reserved 1 tablespoon parsley. Yield: 4 servings.

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