No Meat For Me....At Least Today!

Mondays are interesting in Germany for me because the commissary is closed and the German market is all that is open. I fix meals on Mondays that I can find all the ingredients for at my local Edeka, Aldi or Netto. I usually fix hamburgers (with German rolls of course) and tacos. However, I have not been eating red meat for about 10 years. Rather than making my family deal with my own eating needs, I just substitute for myself.

Last week, the boys had hamburgers and I grilled a portabella mushroom for myself. So I had some extra meat and mushrooms resulting in tacos and Baked Portabella Parmesan. It made this meatless Monday overwhelming delicious. I think you will like it....sauce, cheese, and bread crumbs. How could you not like that?!!!


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 Parmesan 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.

My substitutions: I used egg white, no marjoram (didn't have any), and my own spaghetti sauce (You know me and my high fructose corn syrup kick!)

Happy Eating! Enjoy!