Imagine a dish so irresistibly crispy, so magnificently cheesy, that even hardcore meat lovers will be begging for seconds. These Parmesan Crusted Portobello Mushroom Caps are not just a side dish—they're a culinary revelation that transforms humble mushrooms into a gourmet experience. With a golden, crunchy Parmesan crust and tender, meaty portobello centers, this recipe is about to become your new obsession in the kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 large portobello mushrooms
- 1 cup grated Parmesan cheese
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Clean the portobello mushrooms by gently wiping them with a damp paper towel to remove any dirt. Carefully remove the stems and use a spoon to scrape out the dark gills from the underside of the mushroom caps.
- In a shallow mixing bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, dried oregano, salt, and pepper. Mix thoroughly to create a uniform coating mixture.
- Brush both sides of each mushroom cap with olive oil, ensuring they are evenly coated. This will help the breadcrumb mixture adhere and create a crispy crust.
- Dip each oiled mushroom cap into the Parmesan-breadcrumb mixture, pressing gently to ensure the coating sticks completely to both sides of the mushroom.
- Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Arrange the coated mushroom caps on the prepared baking sheet, ensuring they are not touching each other to allow even cooking and crispy edges.
- Bake in the preheated oven for 18-20 minutes, or until the mushrooms are tender and the coating is golden brown and crispy.
- Remove from the oven and let the mushroom caps rest for 2-3 minutes to allow the coating to set and cool slightly.
- Serve hot as a side dish, appetizer, or vegetarian main course. Optional: Garnish with fresh chopped parsley or a drizzle of balsamic glaze for added flavor.
Tips
- Cleaning Technique: Always use a damp paper towel to clean mushrooms instead of running water. This prevents them from becoming waterlogged and ensures a perfect crispy coating.
- Coating Tricks: Press the Parmesan-breadcrumb mixture firmly onto the mushrooms to create a thick, even layer that will crisp up beautifully in the oven.
- Spacing Matters: Don't overcrowd the baking sheet. Give each mushroom cap enough space to ensure crispy edges and even cooking.
- Temperature Precision: Use an oven thermometer to confirm your oven's actual temperature for perfect golden-brown results.
- Serving Suggestions: For an extra flavor boost, try serving with a side of marinara sauce, garlic aioli, or a fresh herb-infused dipping sauce.
Nutrition Facts
Calories: 259kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
