portobello parmigiana

Name: Portobello Parmigiana
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 4 ounce(s) parmesan cheese; 1/4 cup(s) panko bread crumbs, toasted; 1/4 teaspoon(s) paprika; 1 teaspoon(s) garlic powder; 1/4 teaspoon(s) pepper; 1/2 teaspoon(s) salt; 1 x large egg, beaten; 1 tablespoon(s) water; 4 - fresh portobello mushrooms stems & gills removed; 4 thick slice(s) onion; 1/2 cup(s) pizza sauce; 4 ounce(s) prosciutto, cut into thin strips; 8 ounce(s) mozzarella cheese

(1 rating)

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Private Recipe by

Kimmi Knippel (Sweet_Memories)

@KimmiK

Cullowhee, NC

Mmmmmmmmmmmmmmmmm! Why leave the Parmigiana just to eggplant?

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(1 rating)

yield 4 serving(s)

prep time 15 Min

cook time 20 Min

Ingredients For portobello parmigiana

4 oz

parmesan cheese
1/4 c

panko bread crumbs, toasted
1/4 tsp

paprika
1 tsp

garlic powder
1/4 tsp

pepper
1/2 tsp

salt
1 x lg

egg, beaten
1 Tbsp

water
4

fresh portobello mushrooms stems & gills removed
4 thick slice

onion
1/2 c

pizza sauce
4 oz

prosciutto, cut into thin strips
8 oz

mozzarella cheese

How To Make portobello parmigiana

1
Preheat oven to 450 degrees F. Spray a 15" x 10" x 1" baking pan with cooking spray.

2
In a medium bowl, combine 1/2 the parmesan, panko, paprika, garlic, pepper & salt; mix well. In a small bowl, whisk together egg & water.
3
Dip mushrooms into egg mixture; turning to coat, then into panko mixture to coat. Place mushrooms, rounded sides down, in prepared pan. Sprinkling any remaining panko mixture over to cover. Place 1 slice of onion on top of each mushroom. Bake 10 minutes.
4
Spoo 2 tbsp pizza sauce over each, then prosciutto, mozzarella & remaining parmesan. Bake 10 more minutes or until heated through & cheese is melted.
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