I'M On A Portobello Kick.... - Baby Boomer Memories Blog at Allrecipes.com - 223131

Baby Boomer Memories

I'm on a portobello kick.... 
 
Feb. 16, 2011 11:46 am 
Updated: Aug. 14, 2011 10:10 am
I have always loved mushrooms. Mom used to fix them with steak, and I used to put them on pizza. I found a recipe in my Food Magazine today that I think sounds really good--and I don't want to misplace it--so what a better place to put than in the blog?

Tis recipe was developed by Courtney Credle of Marietta, GA and won her top prize in a mushroom recipe contest.

Portobello Parmesan
1 T olive oil (plus more for the dish)
3 portobello mushroom caps
1/4 t red pepper flakes
3 cloves garlic, smashed
1 28-oz. can diced tomatoes
4 fresh basil leaves
Kosher salt and fresh ground pepper
2 cups panko 
1 cup grated parmesan
2 T chopped fresh parsley
4 large eggs
1 cup flour
Peanut oil, for frying
4 oz. buffalo mozzarella cheese, sliced

Preheat oven to 350 degrees. Lightly oil a 13X 9 baking dish. Scrape the gills out of the portobellos and half 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 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 T parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 T 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, pressing to coat both sides. Heat 1/2 inch of 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 tomato sauce in the prepared dish. Add the mushrooms, then cover with the rest of the tomato sauce. Top with mozzarella and the remaining 1/2 cup parmesan. Bake until browned 20-25 minutes. Sprinkle with remaining parsley. 

Serves 6.


 
Comments
Feb. 16, 2011 12:35 pm
I really LOVE mushrooms also, and this recipe looks delish... thanks so much for sharing! [I love the idea of a mushroom recipe contest! Mmmm.] Thank you.
 
Feb. 16, 2011 4:22 pm
I took the husband to lunch recently and they had Portabella Quesidillas on the menu. Delicious!
 
credlecourtney 
Aug. 14, 2011 10:10 am
I am just seeing the comments and reviews. thank you for everyone that enjoyed the dish. I am going to be posting Youtube videos of many dishes that I have created and some that people would like for me to teach them to make. Please look out for me and also add me to your facebook and twitter accounts. my name is @courtneyjervay
 
 
 
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Schweik

Living In
Springfield, Virginia, USA

Member Since
Dec. 2010

Cooking Level
Expert

Cooking Interests
Baking, Slow Cooking, Italian, Southern, Quick & Easy

Hobbies
Knitting, Needlepoint, Photography, Reading Books

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About Me
My favorite things to cook
I enjoy baking. I love Italian food--but I make all kinds/types of recipes--whatever appeals to me this week.
My favorite family cooking traditions
Making cookies, fudge and cheese spread at Christmas.
My cooking tragedies
one tragedy happened in 8th grade home-ec--obviously, it traumatized me! Mrs. D'Amato had us making french toast--simple enough, eh? Well, there were five of us in the group. I had table setting duty that week. We were all supposed to help the main cook--Becky T. Well, we were more interested in talking than watching what we were doing. Someone handed Becky the sugar and she put all of it into the eggs and milk. We couldn't understand why our "batter" was so think--until we realized that the recipe called for 2 T sugar--not the two cups Beck was handed! We had "wonderful" carmelized french toast--or at least, we told Mrs. D'Amato how terrific it was--as we choked down the super sweet breakfast!
 
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