"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Parmesan Portobello Sandwich Recipe

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This recipe for Parmesan Portobello Sandwich, by , is from Cooking with the Quigleys, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

James Lyons
Added: Monday, July 27, 2009


Sun Dried Tomato Pesto:
1/2 cup sun-dried tomatoes
4 large cloves garlic
3 sprigs fresh or 1 tsp dried oregano
1/2 cup freshly grated parmesan
1/3 cup pine nuts
1/2 tsp kosher salt
1/2 cup extra virgin olive oil

4 large Portobello mushrooms
1/2 cup olive oil
salt & pepper to taste
1/4 cup flour for dredging
2 eggs lightly beaten
1/4 cup milk
3/4 cup breadcrumbs (I use Panko)
1/4 cup grated parmesan
1 qt frying oil

Place all ingredients, except olive oil, in food processor and pulse until mixture consists of fine pieces; with the machine running, gradually add the olive oil and process to a paste. Place pesto in a covered container & refrigerate until use. Yields 1 cup.

De-stem the mushrooms with a knife & scoop out the gills with a teaspoon. Brush both sides of the caps with olive oil (be generous), season with salt and pepper, bake @ 400 for about 10 minutes.

Now dredge the mushrooms. You need three dishes (flour, egg wash, bread crumbs). Dredge a cap in the flour, then dip in the egg/milk combo, then dredge again in the breadcrumbs.

Now, fry. Heat a skillet (12") with the oil to 325. Fry the mushrooms, 2 at a time, for about 2 min. per side. Put on a paper towel.

Assemble: Use your favorite bread (I like focaccia). Use the pesto, some provolone cheese, and the shroom. Put in the broiler to melt the cheese.





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