Portabella Parmesan

Oh man, Am I in LOVE with Portabella Mushrooms! It all started with Portabella Yakisoba at Japonessa the other night. Then the very next day I got a Portabella burger at Sunlight Cafe in Ravenna. I'm hooked! So, of course this means I had to try cooking some for myself. I had originally planned on making Portabella fingers and fries. But, being the savvy cook I am, was faced with a challenge. You see, making the mexi bowl the night before, I opened what I thought was a large jar of "The Moms" home made salsa. Mom not being the type to fuss with things like..labels..I was mistaken. I had actually opened a jar of Italian Tomatoes. So, I decided, I will throw those Portabella fingers on top of some Whole Wheat Spaghetti and Zesty Tomato Sauce. As you can see I did sprinkle a little Parmesan On there. I can honestly say that with all the flavor in the Mushrooms and the sauce, it could easily have been left out and not missed.

To Prepare the mushrooms, Start by cutting the Mushrooms in half, and then each of those in half. You can make the slices smaller, I wanted them to be big and "meaty". Drizzle with a little Olive Oil and season with Italian herbs and some Garlic, Salt and Pepper. Beat 2 eggs with 1/4 cup Almond milk(if your eggless, simply omit eggs and double the almond milk). I made the bread crumbs from Daves Awesome Bread, I used the heals where there is lots of nuts and seeds. I ground them in the food processor then toasted them in the oven till golden brown. When they cooled I ground them again in the food processor with about 1/3 cup grated Parmesan Cheese. Now pour the egg mixture in one plate and the breading in another plate. First dip the slices in the egg making sure to coat up into the mushroom gills. Then into the breading, giving them a nice coat. Heat up your skillet and pour in a couple TBS. of Oil. Fry those suckers till golden and crispy on all sides.

As I said, the sauce was something Mom came up with, so use what ever Marinara type sauce you want. I was sceptical at first when it came to the Whole Wheat pasta, it has definitely grown on me. Its bulkier so you eat less and has great flavor. And hey, its way better for you!

I'm not one to condone eating fryed foods all that often, but when your starting with something containing no fat and bread it in Super high Fiber Whole Wheat Bread, there really is no room for guilt. These got a super crunchy outer coating and were super moist(sorry Kristen) and meaty inside. Simply amazing. Taylre even ate them, and she doesn't like the texture of Mushrooms.