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mhaithaca in veggie_diaries

Portobello Parmigiana

Portobello Parmigiana


Preheat oven to 350°F. Rinse portobello caps and dip in a mixture of egg and milk, beaten together. (About one egg and 1/8 cup of milk for every four caps.) Dip in seasoned breadcrumbs. Put the caps on a greased, oven-safe dish or baking pan.

Top with chunky homemade tomato sauce and a generous handful of shredded mozzarella, and bake for about 15 minutes or until the cheese is melted and golden brown. Serve with spaghetti (topped with more sauce) and pinot noir.

Comments

OMFG *slobbers*
That looks delicious. Thanks!

yum!

thanks for sharing :)
I think I know what I'm making for our Sunday dinner at Mom's house. Yum! Thanks for sharing. So simple but looks so delicious! :)