Wednesday, September 1, 2010

Portobello Parmigiana

Portobello mushrooms are an excellent source of niacin (vitamin B3), which is important for DNA repair (helps keep your digestive system, eyes, skin, and hair healthy) and helps your body turn carbohydrates into energy.  Niacin also aids in raising your HDL (high density lipoprotein) or "good" cholesterol.  We usually get enough from our diet, so don't run out and start taking niacin supplements becasue in excess doses it can be toxic to your liver.  One portobello mushroom has more potassium than a banana, and potassium helps the human body maintain normal heart rhythm, fluid balance, and muscle and nerve function.

Not only are these large mushrooms good for me, this is comfort food for me! With the way the weather has "turned" the last couple days with record-breaking rain (in Seattle, mind you), I crave hearty and warm meals like this.  It's a recipe from magazine I received in the mail last year and have already made this keeper a few times.  A "nestie" requested "a vegetarian dish a meat-&-potatoes spouse will eat".  Trust me, under the gooey pile cheese is a huge portobello mushroom waiting to be devoured and even though there's no meat in this one I honestly don't think you'll miss it.  I paired this with some steamed broccoli (calcium, vitamin C, vitamin A, folic acid, and fiber) and a spinach salad (fiber, iron, protein, and MANY more!) with cucumbers, red peppers and carrots.

What you need:
  • 4-6 oz dry spaghetti (I use whole wheat)
  • 1 egg
  • Salt and pepper to taste
  • 1/2 cup flour (1/4 cup is really all you'll use)
  • 1/2 cup panko bread crumbs
  • 1/2 cup Parmesan cheese (I used grated)
  • 1/4 cup melted butter
  • 2 large portobello mushroom caps
  • 2 cups marinara sauce (I use the rest of the jar on the spaghetti)
  • 1 cup shredded mozzarella cheese
  • 2 Tbl fresh basil, chopped (I forgot this, even though I had it.  I'd say it's optional)
What you do:
  • Preheat oven to 375 degrees F.  Cook spaghetti according to package instructions.  
  • Scramble egg with salt and pepper in a shallow dish.  Add flour to another shallow dish.  Combine panko, Parmesan and melted butter in a thrid dish.
  • Dip mushroom caps into egg, dredge in flour and then coat with panko and Parmesan mixture.  Place breaded mushrooms on a baking sheet and top each with 1/2 cup marinara sauce.  Sprinkle 1/2 cup mozzarella on top of each mushroom cap and bake for 20 minutes.
  • Divide spaghetti between two plates and top each with one portobello.  Garnish with fresh basil (optional).
Happy, healthy eating! 
Please let me know what you think if you try it out!


  1. Sounds delicious :). I love to try it out. Are you vegetarian?

  2. @ Supreme Heaven - I also read your comment on my Meet your Meat post. Yes, I've been vegetarian ever since that post about a year ago. Technically I'm a pescatarian because I will eat fish sometimes. Good luck with your veg pledge!


I'd love to hear your thoughts!