Baked Portobello Mushrooms with Cheese

Ingredients:

• 1 tbsp. l. olive oil
• 3 portobello mushroom caps
• 1/4 tsp dried pepper flakes
• 3 cloves garlic, minced
• 800 g canned diced tomatoes
• 4 leaves of fresh basilica
• Coarse salt and freshly ground pepper
• 2 cups panko breadcrumbs (Japanese breadcrumbs)
• 1 tbsp. grated parmesan cheese
• 2 tbsp chopped fresh parsley
• 4 large eggs
• 1 cup wheat flour
• Vegetable oil, for frying
• 120 g mozzarella cheese, sliced

Preparation:

1. Grease a 23 x 33 cm baking dish with vegetable oil. Using a spoon, remove the gills from the caps. Then cut each gill horizontally into two halves.
2. Heat olive oil in a saucepan. Add pepper flakes and garlic and sauté for 1 minute. Add tomatoes and basil and continue cooking until the garlic is soft, about 15 more minutes. Transfer the vegetables to a food processor and puree until smooth. Season with salt and pepper.
3. Mix in a bowl breadcrumbs, 1/2 cup Parmesan, 1 tbsp. parsley, 1 tsp. salt and 1/2 tsp. pepper. Beat eggs and 2 tbsp. cold water in a separate bowl. Pour flour into a third bowl.
4. Dredge the mushrooms in flour, shaking off any excess. Dip them in the eggs, then in the breadcrumb mixture. Pour 1.5 cm of vegetable oil into a frying pan and heat to medium-high. Drop the mushrooms into the hot oil and fry until golden brown, about 2 minutes per side. Transfer to paper towels to drain any excess oil.
5. Pour half the tomato sauce into the prepared dish and spread it evenly over the entire surface. Add the fried mushrooms, then pour the remaining tomato sauce over them. Top with a layer of mozzarella, then sprinkle with the remaining Parmesan. Bake the mushrooms in a preheated oven at 180°C (350°F) for 20-25 minutes. Sprinkle with the remaining parsley.