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Portabello Parmiagiana

Preheat oven to 400°F. Line a (medium) sheet pan with foil and spray with cooking spray.

De-stem and clean (two) portabella caps.

Get a breading station ready:

  • one (large ziploc) bag filled with:
    • 14 cup cornstarch
    • pinch of salt
    • pinch of black pepper
  • egg wash:
    • 14 cup whisked egg whites or 1 whole egg
    • one tablespoon water.
  • breading:
    • 12 cup bread crumbs

Put each portabella cap in bag and shake until coated with cornstarch, then place in egg wash, then cover in breadcrumbs. Shake off excess and place on sheet pan. Spray tops with cooking spray.

Bake for 30-40 minutes or until golden brown.

When finished, place a slice of provolone cheese on each cap and return to oven for 3-5 minutes. Serve with pasta with marinara sauce.

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