I'm constantly looking for new recipes to try, and knew this was one of them when I saw it. I love chicken parmesan, and was excited to sub large portobello mushroom caps in for the chicken. It was delicious served alongside some parmesan pasta and sauteed zucchini.
1/2 cup Italian-style bread crumbs
1 cup parmesan cheese, divided use
1 tsp sweet paprika
3 tbsp fresh minced parsley (or you can sub 1 tbsp dried)
2 tsp kosher salt, divided use
1/2 tsp fresh ground black pepper
1 tsp dried marjoram
1 tsp garlic powder
1 tsp dried oregano
4 large stemmed portobello mushrooms, brushed clean & gills removed
1 cup shredded part-skim mozzarella cheese
1 cup tomato or spaghetti sauce
Position a baking rack in upper third of oven. Preheat oven to 400 degrees. Line a large baking sheet with foil and place a wire cooling rack in the baking sheet. Mist the rack with cooking spray. Set aside.
Combine bread crumbs, 1/2 cup parmesan, parsley, paprika, and 1 tsp salt in a shallow pan. Mix well, set aside.
In a separate bowl, combine the eggs, remaining 1 tsp salt, pepper, marjoram, garlic powder, and oregano. Mix well.
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 15-20 minutes, or until mushrooms are tender. Remove pan from oven.
Change oven temperature to 450 degrees. Meanwhile, carefully turn mushrooms stem-side up. Cover each mushroom with 2 tbsp remaining parmesan cheese, 1/4 cup tomato sauce, and 1/4 cup mozzarella cheese. Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes.