Meatless and Marvelous

Considering people’s likes, dislikes, and allergies when cooking is important for a successful meal. This can be challenging, especially when the people on the receiving end are picky eaters. I also find that cooking for men can add an additional degree of difficulty. Many of the men I know don’t count a meal as complete, unless it includes meat of some sort, and fish just doesn’t cut it. But now and again, I enjoy having a meatless meal to switch things up. So many of my dinners lately have revolved around poultry or beef, so I was craving something vegetarian. With two men at the dinner table last night, I didn’t know how this Baked Portobello Parmesan dish would be received. To my amaze, these saucy and cheesy ‘shrooms were not only liked, but they were raved about. With the hearty mushroom and delicious Italian flavors, I can honestly say that the meat was not missed. A true winner all around!





Baked Portobello Parmesan

What You Need

  • 1/2 cup Italian-style bread crumbs
  • 1 cup (3-oz.) freshly grated Parmesan cheese, divided use
  • 1 teaspoon sweet paprika
  • 1/4 cup fresh minced parsley, divided use
  • 2 teaspoons kosher salt, divided use
  • 3/4 cup egg substitute
  • 1/2 teaspoon fresh ground black pepper
  • 1 teaspoon marjoram leaves
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano leaves
  • 4 large (5 to 6-inches wide) stemmed potobello mushrooms, brushed clean
  • 1-1/2 cups (6-oz.) shredded part-skim mozzarella cheese (I used sliced because I had that on hand)
  • 1 cup commercially prepared "light" tomato sauce
  • Cooking spray or oil

What To Do

  1. Position a baking rack in upper third of oven. Preheat oven to 400 degrees F. Line a 17-1/2 x 11-3/4 baking sheet with aluminum foil. Place a 16-1/2 x 11-1/2-inch wire cooling rack inside the baking sheet. Mist rack with cooking spray. Set aside.
  2. Combine bread crumbs, 1/2 cup Parmesan cheese, 3 tablespoons parsley, paprika and 1 teaspoon salt in a shallow pan. Mix well. Set aside.
  3. In a separate bowl, combine egg substitute, remaining 1 teaspoon salt. pepper, marjoram, garlic powder and oregano. Mix well.
  4. 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 to 20 minutes, or until mushrooms are tender. Remove pan form oven.
  5. Reset oven thermostat to 450 degrees F. Meanwhile, carefully turn mushrooms stem side up. Cover each mushroom with 2 tablespoons of remaining Parmesan cheese, 1/4 of mozzarella cheese and 1/4 cup tomato sauce. Spray tops lightly. Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes. Use a wide spatula to transfer mushrooms to a serving platter. Sprinkle with reserved 1 tablespoon parsley.
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