Portabella Mushroom Parmigiana

Portabella Mushroom Parmigiana - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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You might think you're eating meat!

If you’re looking at a vegetarian meat replacement then look no further. Try these Parmigiana mushrooms that are almost as good as veal or chicken.

By cooking them first and extracting the moisture, they become a different texture that’s firm and will impress even meat lovers like me! Served with melted buffalo mozzarella cheese and tomato marinara sauce, everyone including meat lovers will love these. Buy the biggest mushrooms you can, otherwise use two. If you don’t have buffalo mozzarella cheese, then use standard mozzarella, it will still be incredible.

The addition of cherry tomatoes is optional but adds a nice finishing touch. Buy fresh basil of course, and tear them or scatter over the plate for that nice fresh aroma. Enjoy these Portabella Mushroom Parmigianas.

Ingredients

4 large Portabella mushrooms
Salt
Olive oil
1 cup flour
3 eggs, beaten
2 tbsp milk
2 cups panko breadcrumbs
Half tsp dried thyme
1 cup grated Parmesan cheese
1½ cups marinara sauce (Buy it or see my recipe)
1-2 Buffalo mozzarella cheese (enough to cover)
1 cup Cherry tomatoes, cut in half (optional)
2 tbsp balsamic vinegar
Fresh basil leaves (optional, for garnish)

Steps

Step 1
To start, wipe the mushrooms clean using a clean damp cloth. Remove the stems and gently scrape out any gills using a spoon.
Step 2
Place a frying pan over medium heat, add olive oil, enough to cover most of the bottom of pan and place mushrooms upside up. After a couple minutes, once the steam has softened them, place a weight on top to help draw out moisture and to keep them flat. Use what you have or do it by hand using a spatula. Flip over and cook other side 1 minute.
Step 3
Set up your dipping station with a bowl for egg wash seasoned with salt and pepper. One plate or container for flour, one for the panko breadcrumb, mix in the Parmesan cheese and dried thyme into the breadcrumb.
Step 4
Thoroughly coat each mushroom in flour, shake off any excess. Then dip the mushrooms in the egg wash, ensuring they are fully coated.
Finally coat the mushrooms in the breadcrumb mixture, pressing firmly for an even coat.
Step 5
Heat up your marinara sauce.
Step 6
In the same large frying pan (Note: to avoid sticking I suggest a non stick) over, medium high heat, add a generous amount of olive oil. Add the crumbed (breaded) mushrooms to the pan. Cook for about 4-5 minutes on each side, or until they are golden brown and crispy. You may need to do it in batches if your pan is smaller.
Step 7
Remove the mushrooms from the pan and place them on a baking tray
and top with torn buffalo mozzarella or shredded mozzarella cheese. Place under broiler (grill) and cook until the cheese has melted about 2-3 minutes.
Step 8
(Optional step) Meanwhile, wipe the same pan clean using kitchen paper, place over very high heat, add olive oil, once very hot, add cherry tomatoes cut side down until slightly charred. Drizzle a little balsamic vinegar.
Step 9
Place the mushrooms on serving plate and serve with marinara sauce around it, garnish with whole or torn basil leaves and sautéed cherry tomatoes. Enjoy!

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