Baked Portobello Parmesan Recipe

Looking for an easy Baked portobello parmesan recipe? Learn how to make Baked portobello parmesan using healthy ingredients.


Submitted by luvadove

Makes 4 servings



This is an old competition recipe. I give it new life each January as part of a regime to mend holiday excesses and restrict fat and caloric intake, at least until we're back in shape. I love the bold flavors of meat or vegetable Parmesan, but the amount of oil used in standard preparations meant we couldn't have it often, if at all. The whole purpose of this recipe was to come up with a variation that would require no frying and, if possible, use no meat or poultry. I had, for several years, grilled portobello mushrooms and was really happy with their meaty taste and texture. I settled on them for my recipe because eggplant simply didn't work when cooked this way. This version is really simple to make and if you are looking for a healthier alternative to standard "parm" recipes you might want to give this a try. You won't be sorry. Smaller families can halve the recipe and still enjoy its wonderful flavor. Here's the recipe.

Recipe Ingredients for Baked portobello parmesan

9 pieces Pork Skins
1 cup Parmesan, Grated Cheese
2 3/5 grams Parsley, Dried
5 3/5 grams Kosher Salt
1 large Egg, Whole
1/4 tsp Ground Black Pepper
1/4 tsp Ground Black Pepper
1 tablespoon Oregano
1 tsp Garlic Powder
3 medium mushroom Portobello Mushrooms
1.5 cup, shredded Mozzarella, Part Skim Milk, Low Moisture Cheese
1 cup Tomato Products

Recipe Directions for Baked portobello parmesan

  1. 1) Position a baking rack in upper third of oven. Preheat oven to 400 degrees F. Line a 17-1/2 x 11-3/4 baking sheet with aluminum foil. Place a 16-1/2 x 11-1/2-inch wire cooling rack inside the baking sheet. Mist rack with cooking spray. Set aside.

  2. 2) Combine bread crumbs, 1/2 cup Parmesan cheese, 3 tablespoons parsley, paprika and 1 teaspoon salt in a shallow pan. Mix well. Set aside.

  3. 3) In a separate bowl, combine egg substitute, remaining 1 teaspoon salt. pepper, marjoram, garlic powder and oregano. Mix well.

  4. 4) Dip both sides of mushrooms into egg mixture. Dredge in crumb mixture until both sides are completely coated. Transfer, stem side down, to prepared wire rack. Spray tops with cooking spray and bake for 15 to 20 minutes, or until mushrooms are tender. Remove pan form oven.

  5. 5) Reset oven thermostat to 450 degrees F. Meanwhile, carefully turn mushrooms stem side up. Cover each mushroom with 2 tablespoons of remaining Parmesan cheese, 1/4 of mozzarella cheese and 1/4 cup tomato sauce. Spray tops lightly. Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes. Use a wide spatula to transfer mushrooms to a serving platter. Sprinkle with reserved 1 tablespoon parsley. Yield: 4 servings.

Categories

Vegetables

Nutrition Facts
Serving Size 161.9g
Amount Per Serving
Calories
297
Calories from Fat
165
% Daily Value*
Total Fat
18.3g
28%
Saturated Fat
10.7g
54%
Trans Fat
0.0g
Cholesterol
96mg
32%
Sodium
1585mg
66%
Potassium
373mg
11%
Total Carbohydrates
7.6g
3%
Dietary Fiber
1.3g
5%
Sugars
3.4g
Protein
25.5g
Vitamin A 14% Vitamin C 10%
Calcium 62% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
C-
  Good points
  • Very high in calcium
  • High in phosphorus
  •   Bad points
  • High in saturated fat
  • High in cholesterol
  • Very high in sodium
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