Portobello Parmesan

Food Network Magazine: The Italian Issue, p. 144

1 tablespoon extra-virgin olive oil, plus more for the dish

3 portobello mushroom caps

¼ teaspoon red pepper flakes

3 cloves garlic, smashed

1 28-ounce can diced tomatoes

4 fresh basil leaves

Kosher salt and fresh ground pepper

2 cups panko (Japanese bread crumbs)

1 cup grated parmesan cheese

2 tablespoons chopped fresh parsley

4 large eggs

1 cup all-purpose flour

Peanut oil, for frying

4 ounces buffalo mozzarella cheese, sliced

Preheat the oven to 350F. Lightly oil a 9-by-13-inch baking dish. Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.

This, by my reckoning, is nigh unto impossible unless you have the thickest mushroom caps in the history of mushrooms. I got some round bits, and then some little nuggets. And it was fine. 

Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes and garlic; cook 1 minute. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes. 

I go for realism in this blog instead of plasticized food art, but I still like to feel pretty sometimes.

Transfer to a food processor and puree until smooth. 

Make sure all that garlic gets good and mixed in there.

Season with salt and pepper.

Combine the panko, ½ cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and ½ teaspoon pepper in a shallow bowl. 

Here's your dredge!

Whisk the eggs and 2 tablespoons cold water in another bowl. Put the flour in a third bowl.

Dredge the mushrooms in the flour, shaking off the excess. Dip in the eggs and then in the panko mixture, pressing to coat both sides. 

All fattened up and ready.

Heat ½ inch peanut oil in a large skillet over medium-high heat. Working in batches, fry the mushrooms until golden, about 2 minutes per side. 

Sizzzzzzzzle.

Drain on paper towels.

Spread a layer of the tomato sauce in the prepared baking dish. Add the fried mushrooms,then cover with the remaining tomato sauce. 

Halfway there.

Top with the mozzarella and the remaining ½ cup parmesan. 

Cutting up the mozzarella ball is damn cathartic.

Bake until browned, 20 to 25 minutes. 

And then voila!

Sprinkle with the remaining 1 tablespoon parsley.

It's truly a delicious, filling vegetarian dish.

My Rating: 5/5 "Amazing. Substantial. Flavorful. And you simply MUST fry the mushrooms in peanut oil like the recipe suggests - it gives them a meaty demeanor that makes the dish really satisfying."