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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Parmesan Portobello Sandwich Recipe

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This recipe for Parmesan Portobello Sandwich is from Cooking with the Quigleys, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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

Mushrooms:
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
Directions:
Directions:
Pesto:
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.

Mushrooms:
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 @ 400º 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 325º. 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.

Eat!

 

 

 

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