Yummy Mushroom Parmesan
Savor the rich, savory flavors of Yummy Mushroom Parmesan, a delightful twist on the classic Italian comfort dish! This recipe stars hearty portobello mushrooms, perfectly breaded with a flavorful combination of panko breadcrumbs, parmesan cheese, and aromatic spices like garlic and Italian seasoning. Baked to golden, crispy perfection and topped with vibrant marinara sauce, gooey melted mozzarella, and a touch of fresh basil, this dish is both satisfying and easy to make. With just 20 minutes of prep and 25 minutes of cook time, it’s an ideal option for a quick weeknight dinner or an impressive vegetarian entrée. Serve this cheesy, indulgent creation alongside a crisp salad and crusty bread for restaurant-worthy results right at home!
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Recipe Information
Ingredients
- 4 whole large portobello mushrooms
- 2 whole eggs
- 1 cup panko breadcrumbs
- 1 cup grated parmesan cheese
- 0.5 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 as needed olive oil spray
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 5 leaves fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Clean the portobello mushrooms by gently wiping them with a damp paper towel. Remove the stems and scrape out the gills with a spoon if desired.
Set up a breading station with three shallow bowls. In the first bowl, add the flour. In the second bowl, whisk the eggs. In the third bowl, combine the panko breadcrumbs, 1/2 cup of parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper.
Dip each mushroom into the flour, shaking off any excess. Then, dip it into the beaten eggs, and finally coat it evenly in the breadcrumb mixture.
Place the breaded mushrooms on the prepared baking sheet and spray both sides lightly with olive oil.
Bake the mushrooms for 15 minutes. Flip them over and bake for another 5 minutes until golden brown and crispy.
Remove the baking sheet from the oven and spoon marinara sauce over each mushroom cap. Sprinkle mozzarella cheese and the remaining parmesan cheese evenly over the top.
Return the mushrooms to the oven and bake for an additional 5 minutes, or until the cheese is fully melted and bubbly.
Garnish with fresh basil leaves before serving. Enjoy your Yummy Mushroom Parmesan while warm!
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1185 mg | 52% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.5 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 477 mg | 37% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 466 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
