Posted by culinaryneophyte on February 11, 2013
I’ve been on a vegetarian kick lately, so when I stumbled upon this portobello parm recipe on Pinterest, I had to try it out. This is a super satisfying meatless alternative to chicken or veal parmigiana. It’s easy to make and surprisingly tasty. I paired mine with some quinoa and a red pepper and spinach salad for a healthy weeknight dinner. (And it kept well as leftovers, too.)
Adapted from One Perfect Bite
♦2 stemmed portobello mushrooms, cleaned (I used pre-packaged from ShopRite)
♦1/4 c. Italian-style bread crumbs
♦1/2 c. Parmesan cheese (I used grated Kraft, but fresh is better)
♦1/2 tsp. smoked paprika
♦1/8 cup parsley flakes, divided
♦1 tsp. seasoned salt, divided
♦1/4 tsp. fresh ground black peppercorn
♦1/2 tsp. garlic powder
♦1/2 tsp. Italian seasonings
♦1/2 tsp. oregano leaves
♦1 cup shredded part-skim mozzarella cheese
♦1/2 c. low-sodium tomato sauce
Preheat oven to 400 degrees. Line roaster tray with aluminum foil. (You can also use a baking sheet with a wire cooling rack on top.) Spray lightly with cooking spray and set aside.
In a shallow dish, combine bread crumbs, parm cheese, half the parsley, paprika and half the salt. In a separate bowl, combine egg, remaining salt, pepper, garlic powder and oregano. Dip both sides of each mushroom in egg wash, then dredge in dry mixture, coating completely. Transfer to the roaster rack, stem side down. Spray mushroom tops with cooking spray and bake about 15 minutes. Remove from oven.
Set oven to 450 degrees. Carefully turn mushrooms over (stem side up). Sprinkle parm cheese onto mushroom, then top with sauce and mozzarella cheese. Bake for 10 more minutes until cheese melts. Remove from oven and sprinkle with parsley before serving.
Calories? 177 calories per mushroom
Total time? 25 minutes cook, 10 minutes prep
Cost? $2.99 mushrooms, $2.19 mozzarella, $1.25 tomato sauce, $1 breadcrumbs + assorted spices.
Overall success relative to expectations? 10 out 10. I had no idea how much I would love this dish. The flavor was fantastic (I mean, I felt like I used 75% of the spices in my cabinet.) The gooey insides spilled out on the first cut, but the outside maintained a nice crispness without frying. Definitely a satisfying vegetarian option, and less than 200 calories!