Best Portobello Parmigiana Recipes

TOFU AND PORTOBELLO MUSHROOM PARMIGIANA

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.

PORTOBELLO PARMIGIANA

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.