Portobello Parmesan

Featured in the Honolulu Star-Advertiser on April 13, 2021.



Portobello Parmesan

  • 3 portobello mushroom caps, gills scraped out
  • 1 tablespoon olive oil
  • 1/4 teaspoon red pepper flakes
  • 4 cloves garlic, smashed
  • 1 (28-ounce) can diced tomatoes
  • 6 fresh basil leaves
  • Pinch Kosher salt and pepper (for sauce)
  • 2 cups panko
  • 1 cup grated parmesan cheese, divided use
  • 2 tablespoons chopped fresh parsley, divided use
  • 1 teaspoon Kosher salt and 1/2 teaspoon pepper
  • 4 large eggs
  • 2 tablespoons water
  • 1 cup all-purpose flour
  • Peanut oil for frying
  • 1 cup shredded mozzarella cheese, about 4 ounces


  1. Heat oven to 350°F.
  2. Spray oil a 9-x-13 inch baking dish.
  3. Halve mushroom caps horizontally to make 6 thin rounds.
  4. Set aside.
  5. In a sauce pan, heat 1 tablespoon olive oil over medium-high heat, add red pepper flakes and smashed garlic.
  6. Saute for about a minute and reduce heat to low.
  7. Add tomatoes and basil and simmer about 15 minutes or until garlic is soft.
  8. Transfer to a food processor and puree until smooth, season with salt and pepper.
  9. In a shallow bowl, combine panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper.
  10. In a separate bowl, whisk eggs and 2 tablespoons cold water.
  11. In a third bowl, add flour.
  12. Dredge mushroom cap in flour, shake off excess then dip in egg mixture and coat with the panko mixture.
  13. Heat about 1/2 inch peanut oil in a large skillet over medium-high heat.
  14. Working in batches, fry mushroom caps until golden, about 2 minutes per side and drain excess oil on paper towel.
  15. Spread half of tomato sauce in the oiled baking dish, followed by a layer of fried mushrooms.
  16. Cover with remaining tomato sauce, sprinkle mozzarella cheese and sprinkle remaining parmesan.
  17. Bake for 20-25 minutes and top with remaining parsley.

Makes 6 servings.

Approximate Nutrient Analysis per serving (not including salt to taste or optional ingredients):
550 calories, 25 g fat, 7 g saturated fat, 145 mg cholesterol, 1600 mg sodium, 60 g carbohydrate, 4 g fiber, 5 g sugar, 22 g protein


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