Prep Time: 20 min
Cook Time: 1 hr, 35
- 5 to 6 Portabella Mushrooms
- 2 tbsp. course sea salt
- 1 1/2 cup Italian seasoned breadcrumbs
- 3 eggs
- 1/2 cup milk
- 4 tbsp. olive oil, for lightly pan-frying
- 3 cups marinara sauce, homemade or store-bought
- 2 cups whole milk mozzarella, shredded
- 1 cup parmesan cheese, shredded
- Handful of fresh basil leaves, chopped, for garnish (optional)
- In 2 shallow plates, add breadcrumbs to one and whisk eggs and milk in the other. Dip both sides each mushroom into milk/egg mixture then cover with breadcrumbs, shaking off the excess. Place on plate or large baking sheet and repeat until all mushrooms have been coated.
- Preheat oven to 375 degrees.
- Heat a skillet over medium high heat and add 1 tbsp. of oil into the skillet. Once the skillet is hot, add 2 mushrooms to the skillet at a time and cook on both sides until tender, remove and set on a large plate lined with paper towels. Repeat with 1 tbsp. of oil for every 2 mushrooms.
- In a large casserole dish, add 1 cup of marinara sauce to the bottom of the casserole dish. Add a layer of mushrooms. Then using a 1/4 cup, dollop marinara sauce on top of the mushrooms. The idea isn’t to smother the layers with sauce. On top of the mushrooms, sprinkle a generous amount of mozzarella cheese and parmesan cheese. Repeat the layers until you run out of mushrooms. Top the casserole with more cheese before you place in the oven.
- Bake for 20-25 minutes, or until the cheese is bubbly and brown on top. I used the broiler for 5 minutes to get the cheese nice and brown – you don’t have to, but if you do, watch it carefully!
- Serve hot and top with chopped basil, if using.
Pictured, this meal is served with a side of baked/toasted ciabatta bread topped with butter, garlic, and chopped basil.
Recipe Credit: table for two