Todayâ€™s recipe was sent to me by my friend, Amy, but it officially comes from the Food Network Magazineâ€™s March 2011 issue.Â They held a recipe contest with mushrooms as the secret ingredient, and this one was the winner.Â And let me just say, it was a winner in my books too.Â It was so delicious!!Â
Portobello mushrooms are large brown mushrooms about 4-6 inches in diameter.Â When they are smaller in size (younger), they are referred to as brown crimini mushrooms.
When selecting portobello mushrooms, they should be plump, firm and solid.Â This is especially important for this recipe since you will be slicing them horizontally to make them thinner.Â The cashier that rang up my groceries the day I bought these man-handled my poor mushrooms so they were falling apart and harder to slice.Â
This recipe called for panko, which are Japanese breadcrumbs.Â Not sure what makes them Japanese, but I have never used panko before.Â I think it really made the dish.Â The only thing I did not like about this recipe is how many bowls I had to use for the mushroom prep.
More dishes = more cleanup = unhappy cook.Â But this dish was worth it.Â I will definitely be making it againâ€¦and again, and again.Â I hope you like it too!
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- 1 tablespoon extra-virgin olive oil, plus more for the dish
- 3 portobello mushroom caps
- 1/4 teaspoon red pepper flakes
- 3 cloves garlic, smashed
- 1 28-ounce can diced tomatoes
- 4 fresh basil leaves
- Kosher salt and freshly ground pepper
- 2 cups panko (Japanese breadcrumbs)
- 1 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley
- 4 large eggs
- 1 cup all-purpose flour
- Peanut oil, for frying
- 4 ounces buffalo mozzarella cheese, sliced
Preheat the oven to 350 degrees F. Lightly oil a 9-by-13-inch baking dish. Scrape out the gills of the portobellos with a spoon, then halve 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 the 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 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 tablespoons 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 mixture, pressing to coat both sides. Heat 1/2 inch 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 the tomato sauce in the prepared baking dish. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan. Bake until browned, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley.