Friday, January 15, 2010

portabella mushroom parmesan

you will need a cookie sheet, aluminum foil, wire cooling rack, cooking spray like 'pam', 2 shallow bowls, fork, wide spatula
yields 4 servings

2 eggs
1/2 cup italian-style bread crumbs
1 teaspoon sweet paprika
2 tablespoons minced parsley, plus additional for garnish
1 cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon oregano
4 large (5 to 6-inches wide) stemmed portabella mushrooms, brushed clean
1 cup spaghetti sauce
1 1/2 cups shredded mozzarella cheese
salt and pepper

preheat oven to 400 degrees.

line cookie sheet with aluminum foil. place cooling rack on top and spray rack with pam.

combine egg, salt, pepper, garlic powder and oregano in a bowl. mix well.

in separate bowl, combine bread crumbs, 1/2 cup parmesan cheese, parsley and paprika (to taste). mix well.

dip both sides of mushrooms into egg mixture and dredge in crumb mixture until both sides are completely coated. transfer, stem side down, to prepared wire rack. spray tops with pam and bake for 15 to 20 minutes, or until mushrooms are tender. remove pan form oven.

reset oven to 450 degrees.

carefully turn mushrooms stem side up. cover each mushroom with remaining parmesan cheese. spoon spaghetti sauce over parmesan and top with mozzarella cheese. return to oven and bake until cheese melts, about 10 minutes. sprinkle with any remaining parsley and serve.

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