Baked Portobello Mushroom

 Ingredients: 1 portobello mushroom, a little olive oil or spray, 6 tablespoons of panko (or regular breadcrumbs), dried oregano to taste, dried mint to taste, dried parsley to taste, dried basil to taste, salt and pepper to taste, 4 tablespoons of pecorino (grated) or another cheese of your choice.

Panko is a special type of Japanese breadcrumb that adds a crispy texture and subtle flavor to dishes, being preferred for its unique properties. Unlike regular breadcrumbs, panko is made from white bread crust that is dried through a special process, resulting in larger and airier flakes. This type of breadcrumb does not absorb oil excessively, making it perfect for achieving a crispy crust without becoming heavy.

To prepare a delight with panko, we start by measuring the desired amount of breadcrumbs and placing them in a bowl. To this base, we can add various spices and flavors, such as salt, pepper, granulated garlic, or even grated parmesan, depending on our preferences. It is important to note that mushrooms are not added to the initial mixture, but are prepared separately.

Mushrooms are carefully cleaned, removing the skin and gills, to obtain perfect slices, about the thickness of a finger. After washing them well, we dry them with an absorbent towel to remove excess water. Then, we brush each slice with oil, ensuring it is well coated so that the breadcrumbs adhere more effectively. The wet slices are rolled in the panko mixture, being careful to press them lightly to fix the breadcrumbs.

Once all the slices are evenly coated with breadcrumbs, we place them on a tray, ensuring they do not overlap. The tray is placed in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit), where the mushrooms bake for about 15 minutes or until they become soft but retain a firm texture. It is essential to ensure that the slices are cooked evenly.

Once the time is up, we take the tray out of the oven and spray the slices with oil to enhance the crispiness. Here comes the final trick: we place the tray under the oven broiler, letting the mushrooms brown for 30 seconds. This step will create a golden and appetizing crust on the surface. If you do not have a broil function, do not worry, as the breadcrumbs will toast sufficiently without this step.

After being taken out of the oven, the mushroom slices are garnished with chopped parsley and basil, giving them a fresh and appealing look. These delicious panko-breaded mushrooms are best served cold, alongside juicy tomato slices. This dish will not only add flavor to your meals but will also be a true feast for the eyes!

 Tags:  greenery oil cheese olives vegetarian recipes fat-free recipes