Portobello Parmesan I Made It

Portobello Parmesan

pointsevenout 12 years ago

Recipe by Keni: Portobello Parmesan
Loved this recipe except for the part where I burned the breading, both sides.
Broiler was set to 550, standard, and rack was backed off one positon.
Next time the broiler will be 450.
Made my way through the dish anyway.
Like the chew of the 'shrooms. Makes one think they're chewing through a nice steak.
Made my own marinated mozzarella by soaking cubed up block mozzarella in spicy Italian dressing.
Piled on a little more breading on the top than what's shown in your pic. As it turns out the extra breading was a sacrificial layer that was easily removed.
There is still plenty of breading left over. Can probably cut back on the amounts.
Probably going to make some cream of mushroom soup out of the gills and stems.
All went together quick except for grating the Parmesan. Made my arm tired.
No pic. I wouldn't offend your recipe.

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mrpiggy 12 years ago said:

This sounds good, PSO. Bookmarked to try. Love Portobello's Thanks for the heads up

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keni 12 years ago said:

...oh crap!

sorry, P7O.... I guess I should have said you might have to lower the rack TWO rungs...or, lower the temp....

I would have still loved the pic!

I'm glad you liked the flavor, at least... we were really pleased with this one. Impressive but easy(as long as you get someone else to grate the cheese ;)

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frankieanne 12 years ago said:

Nice tip on marinated mozzarella, pso. I never would have thought of that!

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