I decided to make something a little more fancy since Chris is trying to be vegetarian and could use some unusual delicious food.
There are probably a bunch of ways you can make this, since it’s basically one of those meals you throw together “to taste.”
Breaded “Portobello Parmesean”
2 Portobello Caps
2 cups Italian seasoned bread crumbs
2 tablespoons oil
Cut Portobello caps into strips, and cut off as much of the stem as possible because it is tough. Beat the eggs in a bowl (you could add cream or milk to the egg to make it thinner, or to make it vegan you could use oil and soymilk). Dip the mushroom strips in the egg then coat in bread crumbs. Do all the strips at once and heat up the oil on medium. 2 mushroom caps will be enough to fill an entire skillet, so you can do them all at once. Preheat oven to 300.
Cook until browned and turn over. The nice thing about mushrooms is you don’t have to worry about an internal cooking temperature, like you would have to with meat, so you’re more likely to overcook than undercook, so keep an eye on them.
Because I was cooking the brusselsprouts afterward the Portobellos, I put them in a casserole dish with a lid, and put some small balls of fresh mozzarella on top so when they were sitting in the oven keeping warm the mozzarella melted on top of the mushrooms!
While the mushrooms are keeping warm and getting melty, you can cook the brusselsprouts.
Rosemary Garlic Brusselsprouts
1 pound (or approximately a skilletful) of brusselsprouts
2-3 tablespoons olive oil
1 tablespoon rosemary
3 garlic cloves, finely minced
salt & pepper to taste
1/4 cup parmesean cheese
Wash and cut the stems off the brusselsprouts and quarter them. Some leaves will come loose from the rest of it, but they sear nicely in the pan, so don’t throw them out. Mix olive oil, minced garlic, rosemary and salt and pepper together in a bowl until brusselsprouts are coated in oil (may need more oil). Toss everything in your frying pan and cover, stirring frequently. Keep on medium/low heat until you see the loose leaves starting to darken. You can test if they’re done by poking a larger one with a fork. I liked mine a little on the firm side, so anywhere from 12-20 minutes depending on how high the heat, the size of the sprouts, etc. When the brusselsprouts are finished cooking, sprinkle in the parmesean cheese and let the heat of the pan cook the cheese a little as you stir it.
When the brusselsprouts are done, you can take the Portobello’s out of the oven and serve with side of tomato sauce for the mushrooms. This made a lot of food, probably serves at least 4.
This would be good with garlic bread too. I didn’t do it this time, but I think the brusselsprouts would have benefited from a splash of good balsamic vinegar. Since that’s an easy thing to do wrong, I think you should test it on a per-serving basis. Also, a balsamic glaze would have been decadent and delicious on the brusselsprouts as well.
It’s one of those dishes you can try many different ways. Even just switching the seasonings from garlic & rosemary to, say mint and lemon would turn it into a greek dish!
Let me know if you try this out! I thought it was a nice meal.
Here’s what it looks like all done! Yummy!
I think the main thing to be careful about with this dish is the seasoning and cooking the brusselsprouts enough without overcooking. The Portobello’s would be great topped with some homemade marinara (I felt like the jarred sauce was too behind on “fresh” flavor).
Also, I used “portobello” in this post, even though I think colloquially I call them “portobella.” It seems like it’s more popular as “portobello” though I don’t think it really matters. Just in case anyone was wondering.