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. This was his favorite meal before he started on his Vegetarian journey. I was determined to create a vegetarian version for him. Oh the Husband’s and how they inspire us. You know what they say ” Couples that inspire each other stay together.” Okay, I made that up but I am pretty sure it is true. So far I have had a few family members try this recipe out and they were blown away by how much it resembled chicken parmesan. Hoping you all love it as much as they did.
Here are the benefits of this Portobello Mushroom Parmesan
- Plant-based protein
- Vitamin B
- Portobello Mushroom Caps of course
- Panko breadcrumbs
- Ritz crackers (secret ingredient for extra crunch)
- Parmesan cheese
- Garlic powder
- Chili Powder
- Lemon juice
- Grape-seed oil for light frying
- Salt and Pepper
- Spaghetti sauce – check out my homemade 20 minute recipe
- Mozzarella cheese
How to make Portobello Mushroom Parmesan
First, cut the mushrooms in half very carefully and then marinate the mushroom caps, this will help break them down a bit and start to cook them so they get nice and juicy when you bake them. The combo of the lemon and salt really does the trick!
Then, setup the dredging station
Slice and dredge the mushroom caps
Lightly pan fry the mushrooms on the stove in Grape-seed oil
OMG!!!! So good!
Spread the sauce and cheese on top and bake at 375 degrees until the cheese is nice and melted. Then dig into the most delicious Portobello Mushroom Parmesan EVER!
Delicious! Plus the kids loved it!
- 2 large portobello mushroom caps
- the juice of 1 lemon
- 1 cup panko breadcrumbs
- 10 ritz crackers
- 1/2 cup parmesan cheese
- 1 cup all purpose flour
- 2 large eggs, lightly beaten
- 1/2 cup freshly minced parsley
- 1 tablespoon garlic powder
- 2 teaspoons chili powder
- 2 tablespoons grape seed oil
- salt and pepper
- 1/2 cup good spaghetti sauce
- 1/2 cup shredded mozzarella
- freshly chopped basil
- Clean and wipe the mushroom caps and place them in a large bowl with the lemon juice and some salt and pepper and let them sit on the counter for 30 minutes. This will help break them down and start to cook them a little so they are more pliable.
- Slice each mushroom caps in half lengthwise. Be careful and make sure to use a sharp knife.
- Setup the dredging station: I used pie plates but you can use 3 shallow bowls. Place the ritz crackers into the food processor and pulse until fully crumbled like breadcrumbs. Add the crumbled ritz crackers and panko breadcrumbs to one of the pie plates or shallow bowls and add in the chopped parsley, parmesan cheese, garlic powder, and a pinch of salt and pepper and stir to combine. Add the beaten eggs to another pie plate or shallow bowl, add in the chili powder, salt and pepper and whisk lightly to combine. Add the flour to the last pie plate or shallow bowl and season it with salt and pepper and stir to combine. Set up the station like "FEB" Flour, Egg, Breadcrumbs.
- 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.
- Preheat the oven to 375 degrees.
- 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.
- Spread 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.
- Top with some fresh basil and enjoy!
- You can make this gluten free by subbing in all purpose gluten free flour and gluten free breadcrumbs.
- 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: 400 Total Fat: 16.2g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 60mg Sodium: 429mg Carbohydrates: 45.6g Fiber: 4.5g Sugar: 4.2g Protein: 14.6g
Check out my Baked Low Carb Eggplant Parmesan