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Friday, January 22, 2010

Baked Portobello Parmesan - A Dieter's Delight - Foodie Friday


Portobello Parm before and after baking.



From the kitchen of One Perfect Bite...This is an old competition recipe. I give it new life each January as part of a regime to mend holiday excesses and restrict fat and caloric intake, at least until we're back in shape. I love the bold flavors of meat or vegetable Parmesan, but the amount of oil used in standard preparations meant we couldn't have it often, if at all. The whole purpose of this recipe was to come up with a variation that would require no frying and, if possible, use no meat or poultry. I had, for several years, grilled portobello mushrooms and was really happy with their meaty taste and texture. I settled on them for my recipe because eggplant simply didn't work when cooked this way. This version is really simple to make and if you are looking for a healthier alternative to standard "parm" recipes you might want to give this a try. You won't be sorry. Smaller families can halve the recipe and still enjoy its wonderful flavor. Here's the recipe.

Baked Portobello Parmesan...from the kitchen of One Perfect Bite

Ingredients:
1/2 cup Italian-style bread crumbs
1 cup (3-oz.) freshly grated Parmesan cheese, divided use
1 teaspoon sweet paprika
1/4 cup fresh minced parsley, divided use
2 teaspoons kosher salt, divided use
3/4 cup egg substitute
1/2 teaspoon fresh ground black pepper
1 teaspoon marjoram leaves
1 teaspoon garlic powder
1 teaspoon oregano leaves
4 large (5 to 6-inches wide) stemmed potobello mushrooms, brushed clean
1-1/2 cups (6-oz.) shredded part-skim mozzarella cheese
1 cup commercially prepared "light" tomato sauce
Cooking spray
Directions:
1) Position a baking rack in upper third of oven. Preheat oven to 400 degrees F. Line a 17-1/2 x 11-3/4 baking sheet with aluminum foil. Place a 16-1/2 x 11-1/2-inch wire cooling rack inside the baking sheet. Mist rack with cooking spray. Set aside.
2) Combine bread crumbs, 1/2 cup Parmesan cheese, 3 tablespoons parsley, paprika and 1 teaspoon salt in a shallow pan. Mix well. Set aside.
3) In a separate bowl, combine egg substitute, remaining 1 teaspoon salt. pepper, marjoram, garlic powder and oregano. Mix well.
4) Dip both sides of mushrooms into egg mixture. Dredge in crumb mixture until both sides are completely coated. Transfer, stem side down, to prepared wire rack. Spray tops with cooking spray and bake for 15 to 20 minutes, or until mushrooms are tender. Remove pan form oven.
5) Reset oven thermostat to 450 degrees F. Meanwhile, carefully turn mushrooms stem side up. Cover each mushroom with 2 tablespoons of remaining Parmesan cheese, 1/4 of mozzarella cheese and 1/4 cup tomato sauce. Spray tops lightly. Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes. Use a wide spatula to transfer mushrooms to a serving platter. Sprinkle with reserved 1 tablespoon parsley. Yield: 4 servings.

This recipe is being linked to:
Designs By Gollum - Foodie Friday

61 comments:

Chef E said...

Oh Mary, these look fabulous! I love mushrooms and have not made this in a long long time, but mine never looked so good!

The Cooking Photographer said...

Oh heck yeah! This is my idea of good food. Thanks Mary. I'll be making this one.

Pink Panda said...

I'm a health food addict, so this recipe is a nice addition to my collection

Alea said...

This is exactly what the doctor ordered! I can't wait to try this recipe.

Mary said...

Pink Panda, welcome to One Perfect Bite. I hope you'll visit with us often.

Cindy (Applestone Cottage) said...

Thanks Mary,
This recipe looks so yummy and I am in desperate need of some good low cal recipes right now! I Must loose the winter flab. Cindy

KathyB. said...

This does look so good, and so do all the recipes the 'linked-within' showed along with it, especially the Hungarian mushroom soup. I love mushrooms, thanks!

Mumsy said...

I love portobello mushrooms. In fact, I have one in the fridge, and will make it for lunch! Thanks..

Pam said...

I love portobellos! They are my go-to vegetarian meal.

Susan said...

What a yummy treat. Thanks for sharing.

Shellbelle said...

I have a deep love for portobello mushrooms and they are probably the thing I most experiment with. My Portobello Fajitas are standard fare when I go camping. But, I have never thought to use them in this way. Since I love eggplant parm, I know I will love this just as much, if not more. Thanks!

tasteofbeirut said...

These look so good I need to make them asap!

Pom Pom said...

YUM! It doesn't LOOK virtuous, but it's nice to know it IS. You are a wonder!

Coralie Cederna Johnson said...

FABULOUS! This is what we'll be having for dinner soon!

ButterYum said...

Every good cook needs to know the merits of a Italian seasoned bread crumbs! :)
I can't wait to give these a try. Thanks Mary.

:)
ButterYum

George Gaston said...

Mary, one cook's steak is another cook's portobello mushroom and your recipe here is fabulous! truly a terrific vegetarian meal.

This is definitely going into my recipe collections... thanks.

zurin said...

oh healthy an ddelicious!!! what could be better!

NatureFootstep said...

this makes me hungry :)

Sarah said...

These look wonderful Mary! I'll have to remember this recipe at Lent . . .YUM!

Best,
Sarah

Peg @ Bloomfield Farm said...

Mary, those mushrooms sound delicious and as usual, your photos are stunning!

mary'smom said...

Delicious!

Mrs. P. said...

Mary...this looks devine!!

Blessings!
Gail

yummy recipes said...

I just had my lunch but I think this recipe made me hungry again..great recipe thanx for sharing :)

Jane (Frugal Fine Living) said...

This looks delicious...I have to try your recipe.

Jane

food with style said...

as much as i need to be on a diet and never get around to it, if this is what i am missing, OY what have i been waiting for! looks decadently good~

~ ~ Ahrisha ~ ~ said...

Hi Mary, I love visiting here you always have the best recipes and this is one I will use often.

I would love for you to stop by and see the Give-A-Way I am sponsoring. It is something you will put to good use.

JG said...

I have never cooked with portobello mushrooms. These look so good, I will make these! Thanks!

Claudia said...

Oh Oh Oh.making this.

Megan said...

I love stuffed mushrooms and this takes them to a new level. And low cal=bonus! Thanks for another GREAT recipe!

theUngourmet said...

I've never met a mushroom I didn't like! This is such a wonderful idea!

The Muse said...

your site makes me GIDDY :)

Federica said...

wow sono davvero invitanti!!! chissà che buono!

Curious Lissa said...

This looks like a perfect weekday meal! I was thinking about chicken parm for tonight and I think this might seal the thought!

DailyChef said...

wow, this looks AMAZING. It's hard making healthy food look this appetizing--great job!

Barbara said...

These look wonderful! I love the color and flavors and it's healthy too! Just what we need to keep ourselves on the straight and narrow.

Lori said...

This sounds like it has a lot of flavor. Looks pretty too!

lostpastremembered said...

I forget how good stuffed mushrooms are... yours are beautiful!

Jay said...

MMmmm! Those look good! I do like those big mushrooms but have never actually cooked them for myself... maybe it's time to remedy that.

Interesting to see that you use egg substitute - that's good for me, because I'm allergic to egg. I might have to give this one a try!

My Little Space said...

Mary, this is really something to die for... hmm..mmm... Absolutely yummy!

Joanna said...

Just made this recipe last night and it seriously was one of the best Italian dishes I have ever had! This is now a staple dish in our home! I recommend it with a green salad and homemade Pesto bread!

And for dessert:
www.cookiesfromthehart.com

pigpigscorner said...

Stuffed mushrooms always look good...I'm just so lazy to stuff mine.

heartnsoulcooking said...

Mary,
GREAT!!! recipe using Portobello, a dieter's delight is RIGHT!!!

lk (Healthy Delicious) said...

these look delicious! I'll be trying them out very soon :)

Debinhawaii said...

Gorgeous--they look so flavorful for a low fat dish!

Katy ~ said...

Mary, these look sensational. One would never feel that a diet was a hardship with this. Excellent!

Pat@back Porch Musings said...

Mary, this looks wonderful! Thanks so much for the recipe.

Jackson B. said...

I have made this a couple times - I must say, it was delicious. I myself used full-fat products and eggs, because those are my preference, but I'm sure it's great with low-fat products and egg substitute also. Thanks so much for sharing!

Spryte said...

OMG!! This is genius!! What a fabulous recipe! I can't wait to try it!

RELEVANT Women's Ministries said...

This was delicious. Do you have the nutritional content?

Brandy Walker said...

Just made some. They are delicious! My 4 & 6 year old love them too! I will be adding these to the weekly menu. Thanks for sharing!

Anonymous said...

Made these tonight, following recipe exactly, and while it was good my daughter and I really couldn't finish our portion as they were too salty. I don't thinknit was the salt in the recipe but rather the salt in the Parmesan cheese, so next time when it is time to put the extra Parma on the mushrooms I will cut back on that amount. thank you!

Jane said...

Looks and sounds delish!

Try making it with Salsa, pinenuts and parmesan cheese...no bread crumbs. It's good...a recipe from a fitness trainer.

debi said...

Just wondering... the parsley says fresh but the other herbs don't state fresh or dried. I'm assuming dried since it doesn't qualify?? Thanks.

tscrapper said...

Adding this to my blog. I made it for dinner tonight, and it was delicious!

valeriepassonno said...

Just blogged about this, love it! I'm a fan of anything stuffed in veggies (mushrooms, peppers, squash). It was great, thanks!

Lauren Cerri said...

I love this recipe and make it all the time, it is one of my absolute favorites. Any idea how many calories are in it?

Lauren Cerri said...

I love this recipe, and make it all the time. It is one of my favorites. Any idea how many calories are in it? I am assuming about 250 but not sure.

Bam's Kitchen said...

Hi there Mary! I seen this one pinned and so happy to see it was from a blogger I know. Great recipe and perfect for my weekend menu. Thanks for the inspiration. Wishing you a happy holiday. Take care, BAM

Anonymous said...

Just made these today and they are delicious. Thank you for the recipe. Have a pleasant day.

Anonymous said...

Delicious! I made this at christmas, and everyone loved them. The flavor was absolutely delicious.

This was my first time using portobello mushrooms, a total success.

Anonymous said...

These are so delicious! I found this recipe a few years ago and everyone I have ever made them for has loved them! By far my favorite Portobello mushroom recipe.

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