Italian Crusted Portabella Caps
This recipe I tried first a few months before posting this version. Last time I used just bread crumbs and parmesan, but I found it needed a little more flavor and style. This Italian version of topped portabella caps is perfect for a light dinner, packed with nutrients from the mushroom.
Ingredients
Cooking Instructions
step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
Prepare the Portabella Mushroom Caps (4) by cutting off protruding stems. This will help keep a cavity for the topping. Brush caps with Extra-Virgin Olive Oil (as needed). Bake for 25 minutes.
step 3
Meanwhile, prepare the crust topping. In a small bowl, measure out Fried Onions (2/3 cup) and crush into fine pieces with a fork. Add Seasoned Panko Breadcrumbs (2/3 cup), Parmesan Cheese (4 Tbsp), and Fresh Parsley (1 tsp) to bowl and mix until combined. Set aside.
step 4
After baking for 25 minutes, remove the mushrooms and top generously with the topping mixture. Put mushrooms back in oven to bake for an additional 5 minutes.
