Best Portobello Parmigiana Recipes

TOFU AND PORTOBELLO MUSHROOM PARMIGIANA

Tofu and Portobello Mushroom Parmigiana image

Breaded tofu and portobello a la Parmigiana. Great meal that builds on the original recipe. The portobello mushrooms add nice flavor and texture to the meal.

Provided by bpeski

Categories World Cuisine Recipes European Italian

Time 55m

Yield 4

Number Of Ingredients 11

Ingredients

1 cup seasoned bread crumbs
½ cup grated Parmesan cheese, divided
4 teaspoons dried oregano, divided
salt and ground black pepper to taste
1 (12 ounce) package firm tofu, cut into four 1/4-inch thick slices
4 portobello mushrooms, stems removed
¼ cup olive oil, divided
1 (8 ounce) can tomato sauce
2 cloves garlic, minced
½ teaspoon dried basil
6 ounces shredded mozzarella cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Stir bread crumbs, 3 tablespoons Parmesan cheese, 2 teaspoons oregano, salt, and black pepper together in a bowl.
Place tofu in a bowl of cold water. Place mushrooms in a separate bowl of cold water. Remove 1 mushroom from water; press mushroom into bread crumb mixture and turn to coat all sides. Transfer breaded mushroom to a plate. Repeat with remaining mushrooms and tofu slices.
Heat 2 tablespoons olive oil in a skillet over medium heat. Cook breaded tofu and mushrooms in hot oil until browned on one side, 2 to 3 minutes. Drizzle a little olive oil over the top, turn mushrooms and tofu slices, and cook until browned on the other side, about 2 minutes more.
Whisk tomato sauce, garlic, remaining oregano, and basil together in a bowl until sauce is smooth. Spread a thin layer of sauce into the bottom of an 8-inch square baking dish. Arrange tofu slices in a single layer over sauce, and top each tofu slice with a mushroom. Spoon remaining sauce over mushrooms and tofu; top with mozzarella cheese and remaining Parmesan cheese.
Bake in the preheated oven until cheese melts and mixture is bubbling, about 20 minutes.

Nutrition Facts : Calories 558.7 calories, Carbohydrate 36 g, Cholesterol 36.3 mg, Fat 32.7 g, Fiber 6.6 g, Protein 35.7 g, SaturatedFat 9.5 g, Sodium 1295.5 mg, Sugar 6.6 g

PORTOBELLO PARMIGIANA

Portobello Parmigiana image

Mmmmmmmmmmmmmmmmm! Why leave the Parmigiana just to eggplant?

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Other Main Dishes

Number Of Ingredients 13

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

Steps:

Preheat oven to 450 degrees F. Spray a 15" x 10" x 1" baking pan with cooking spray.
In a medium bowl, combine 1/2 the parmesan, panko, paprika, garlic, pepper & salt; mix well. In a small bowl, whisk together egg & water.
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.
Spoo 2 tbsp pizza sauce over each, then prosciutto, mozzarella & remaining parmesan. Bake 10 more minutes or until heated through & cheese is melted.