Parmesan Portabella Mushrooms

Serves 2.

Preheat oven to 400 degrees.
Add enough oil to cover bottom of cast iron pan or other fry pan, and turn pan to medium high heat.

Ingredients:

• 1 prepackaged uncut portabella mushrooms (normally comes 2-3 in package)
• 3/4 cup panko breadcrumbs
• 3/4 cup flour
• 1 egg
• 1/4 cup grated Parmesan cheese
• 4 thin slices fresh mozzarella cheese
• whole wheat spaghetti (or if you’re really opposed regular spaghetti works just fine!)
• salt to taste

For tomato sauce:

See my Go To Tomato Sauce

For mushrooms:

Flip over and use spoon to remove gills on underside.  Then cut each mushroom into 3-4 slices.  Put in bowl and cover with flour.  Make sure to coat all mushrooms.  In a second bowl, add the egg plus 2 tablespoons of water and whisk.  In third bowl, add panko and parmesan cheese.  Dip flour covered mushrooms in egg then in the panko-parm and then place into hot oil in the cast iron skillet/fry pan.  Let cook 2 mins or until golden and flip. After both sides are golden, place mushrooms into baking dish.

Cover breaded mushrooms with the tomato sauce and top with sliced mozzarella cheese.  Place dish in oven for 10 minutes (while this bakes, you can be cooking your spaghetti- make sure to salt that water!).

If cheese is not as brown and melted as preferred, turn on broiler- but only for 1-2 minutes and WATCH! the stove.  The cheese will go from white to burnt in seconds!!!

Serve baked Parmesan portabellas on top of your favorite spaghetti.

Note: If you have left over baby-bellas from another application, these also will work well. Just flour, and bread as if they were large portabellas.