Portobello Mushroom Parmesan! So good and so easy to make! Crispy breaded hearty portobello mushrooms topped with tomato sauce and melty cheese. A recipe even meat lovers will enjoy!

Portobello Mushroom Parmesan!  OMG!  Are you ready for this? It is so good and so super easy to make.  My inspiration for this recipe was my Husband who LOVES Chicken Parmesan.  I was determined to create a vegetarian version for him and I believe this is the perfect recipe.  

Hearty portobello mushroom caps sliced and dredged in an incredible breadcrumb coating then lightly fried and baked until super, crazy crispy.  Wow this is one for the books!  This is now the most requested recipe by my family so there you go!

Are Portobello Mushrooms Good for you?

Yes they are and they are absolutely DELICIOUS!  Here are some wonderful bonuses of eating these beauties. 

• Low-Calorie 
• Plant-based protein 
• Vitamin B
• Fiber
• Potassium

How to make Portobello Mushroom Parmesan

First you need to clean the mushrooms.  

How to clean portobello mushrooms

Use a damp paper towel or clean kitchen towel and lightly wipe the outside to get all of the dirt off.  Remove the stem simply by pulling it off gently and then scrap the gills off of the bottom of the mushroom using a spoon.  Super easy, right?

Once they are clean, simply place them into a bowl and drizzle them with lemon juice, salt and pepper.  Let them hang out for a few minutes to break down.  The combo of the lemon juice and salt will help them become softer and more pliable. 

Dredge the mushrooms:  Use some pie plates or shallow bowls and fill them with seasoned flour, eggs and a breadcrumb mixture to top all breadcrumb mixtures.  Then dredge the mushrooms starting with the flour, then egg, then breadcrumbs. 

Cook the mushroom Parmesan:  Lightly pan fry the mushrooms, top them with your favorite tomato sauce and some cheese and bake until uber crispiness is achieved, about 7-10 minutes at 375 degrees F should do the trick!

Then tap into your willpower and try not to eat every single bite!

Can you eat portobello mushrooms raw? 

You can eat them raw but the recommendation is to always eat any type of mushrooms cooked vs. raw since raw mushrooms contain toxic carcinogens. Due to their tough exterior, raw mushrooms are also tougher to digest.  Plus cooked mushrooms are so good and bring out their flavor so please always cook your mushrooms rather than eating them raw. 

Here are some other recipes ideas for how to use portobello mushrooms

Vegan Keto Portobello Mushroom Pizza

Vegan Portobello BLT With Cajun Spiced Mayo

Black Bean Veggie Fajitas

Amazing Portobello Mushroom Parmesan!

Yield: 4

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Incredible vegetarian Portobello Mushroom Parmesan! Easy steps, low-calorie, meat-free and oh so good! Kid-Friendly and a great recipe for entertaining. Crispy portobello mushrooms, covered in red sauce and melted cheese. Yum!!!

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Ingredients

• 2 large portobello mushroom caps
• Juice of 1 lemon
• Salt and pepper
• 3/4 cup panko breadcrumbs
• 12 ritz crackers
• 1/2 cup parmesan cheese
• 3/4 cup all purpose flour
• 2 large eggs, lightly beaten
• 1/4 cup freshly minced parsley
• 1 teaspoon garlic powder
• 2 teaspoons chili powder or less if you don't like a little spice
• 2 tablespoons grape seed oil
• 1/2 cup good spaghetti sauce
• 1/2 cup shredded mozzarella
• Freshly chopped basil for garnish

Instructions

Prep the mushrooms:

1. Clean and wipe the mushroom caps and place them into a medium size bowl. Squeeze the lemon juice onto the mushrooms and sprinkle them with some salt and pepper.
2. Let them sit on the counter for about 20 minutes. This will help break them down and start to cook them a little so they are more pliable.
3. Slice each mushroom cap in half lengthwise. Be careful and make sure to use a sharp knife.

Dredge the mushrooms:

1. Setup 3 shallow bowls or pie plates. Place the ritz crackers into the food processor and pulse until fully crumbled like breadcrumbs and place them into one of the bowls with the panko breadcrumbs.
2. Add the chopped parsley, parmesan cheese, garlic powder, and a pinch of salt and pepper to the breadcrumb mixture and lightly whisk to combine.
3. Add the beaten eggs to another one of the bowls and add in the chili powder, salt and pepper and whisk lightly to combine.
4. Add the flour to the last bowl and season it with salt and pepper and stir to combine.
5. Set up the station like "FEB" Flour, Egg, Breadcrumbs.
6. To dredge the mushrooms, lay each one in the flour and coat on both sides, then the egg and then fully coat both sides in the breadcrumbs and set aside on a plate or dish. Continue with this process until all four mushrooms are fully dredged.

Cook the mushrooms parmesan:

1. Preheat the oven to 375 degrees and place a wire rack onto a baking sheet. If you don't have a wire rack then just place some foil onto a baking sheet and spray it with cooking spray.
2. Heat up a medium size skillet with the grape-seed oil on the stove to medium high heat. Add the mushrooms and lightly pan fry each side. About 1-2 minutes per side. Place the mushrooms on a towel paper lined plate to get rid of any excess oil and then place them on a wired baking sheet.
3. Spread some of the spaghetti sauce and some mozzarella cheese on top of each mushroom and bake in the oven for 5-7 minutes until the cheese is fully melted and the breadcrumb coating is uber crispy.
4. Top with some fresh basil and enjoy!

Notes

1. You can make this gluten free by subbing in all purpose gluten free flour and gluten free breadcrumbs.
2. These store great in the fridge in an airtight container. To reheat: Bake in a 375 degree oven for 10 minutes. So good!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 289 Total Fat: 16.2g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 32mg Sodium: 221mg Carbohydrates: 26g Fiber: 4.5g Sugar: 2.6g Protein: 14.6g

Check out my Baked Low Carb Eggplant Parmesan