Portabella Parmesan
Portabella Parmesan
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Elevate your culinary experience with our Portabella Parmesan recipe, where the star of the dish is our freshest Portabella Whole Mushrooms. Grown with care at River Valley Ranch, these robust mushrooms boast a hearty texture and rich flavor that adds depth to every bite.
Paired with our Garlic Lover's Pasta Sauce, this recipe reaches new heights of flavor. Our signature sauce, crafted with oven-roasted garlic and a blend of roasted mushroom and tomato notes, infuses the dish with a complexity that tantalizes the taste buds. Whether used as a marinara substitute or transformed into a luxurious vodka sauce, the Garlic Lover's Pasta Sauce adds a touch of sophistication to this classic dish.
Author:River Valley Ranch Team
Ingredients
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4 medium portabella caps, de-stemmed and washed
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1 26oz jar River Valley Ranch Kitchens Garlic Lover’s Pasta Sauce
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1 29oz can tomato sauce
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2 cups plain bread crumbs
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2-3 tablespoons olive oil
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½ cup flour
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¼ cup grated parmesan cheese
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4 eggs beaten
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12 oz shredded mozzarella cheese
Directions
Combine breadcrumbs and parmesan cheese in a shallow bowl. Place flour and eggs in separate shallow bowls. You will have 3 separate bowls.
- Dredge Portabella caps through all 3 bowls, starting with the flour, then the eggs, and last the breadcrumbs. Cover completely with all 3 ingredients.
Heat oil in a large skillet over medium-high heat. Once the oil is heated, fry the bread breaded mushroom caps until they are golden brown on both sides, about 5-8 minutes. Mix the Garlic Lovers Pasta sauce and can of tomato sauce together while mushrooms are cooking.
- Place browned mushrooms in shallow baking dish, pour the sauce mix over them. Place in heated oven and bake for 20 minutes.
- Sprinkle mozzarella cheese over the dish until the cheese melts, about 5-7 minutes. Serve over your favorite pasta and ENJOY!