Veggie Monday

Mushroom Parmesan

This weekend I pulled out everything from the fridge and assessed our next meal.  I've been back on Portabellos after forgetting them for a few years.  So I cleaned and removed the gills from a few mushrooms, brushed them with beaten eggs, then dredged in Panko bread crumbs and baked for about 20 minutes in a 375 degree oven.  While they baked I threw together a quick red sauce with home canned tomatoes, cherry tomatoes, red pepper, green pepper, onions, and fresh basil.  When the mushrooms were tender inside and crunchy outside, I topped them with shaved Parmigiano-Reggiano and put them back in the oven to melt the cheese.  To plate, I added the red sauce and more Parmigiano-Reggiano.


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