Shelly's Recipe

PORTOBELLO MUSHROOM PARMESAN

Category: Mushrooms

6-8 medium Portobello mushrooms, gills removed and cut in half horizontally
4 cup bread crumbs, preferably home made
2 tbsp fresh thyme, removed from the stem and finely chopped
Salt and pepper
1/2 cup flour
1 tbsp milk
4 eggs
Vegetable oil for frying
Your favorite marinara sauce
1 lb fresh mozzarella, sliced
1 cup parmesan cheese, grated
1/2 cup Fontina cheese, grated

In a large bowl mix together bread crumbs, thyme, salt and pepper. Place flour, salt and pepper in a flat container with lipped sides, such as a pie plate.

In a separate bowl, whisk together milk and eggs. Dredge each mushroom in flour, shaking off any excess, then the egg and finally the breadcrumb mixture. Place on a cookie sheet.

Heat the oil to 400 using a heavy bottomed, straight sided skillet. Working in small batches, fry the mushrooms turning once. They should be crispy and golden brown. Remove from oil, season with a light sprinkling of salt and drain on paper towels.

Preheat oven to 400. Lightly brush a Pyrex baking dish with olive oil. Combine parmesan and Fontina and set aside. Cover the bottom of the dish with marinara and top with a layer of mushrooms. Spread a light layer of sauce and add a layer of mozzarella, covering with half the cheese mixture.

Repeat with remaining mushrooms, sauce, mozzarella and cheese blend. Bake 30 minutes. Let stand to cool slightly.