Italian food is delish anytime of the year but it tends to be a bit heavy. So why not rehab an old favorite with some healthier ingredients? Just as tasty with a lot less of the guilt, be sure to make my quinoa crusted portobello mushroom parmesan cutlets for dinner with a side of pasta or as a hearty porto-parm hoagie!
- 4 medium to large portobello mushroom caps, rinsed and dried and marinated in balsamic vinegar and olive oil for about 20 minutes
- salt and pepper to taste
- 1/4 cup flour (gluten free, if desired)
- 1/4 cup melted vegan butter
- 1 1/2 cups cooked quinoa
- 1 teaspoon italian seasoning blend (add more garlic powder, dried oregano, dried basil and onion powder to taste)
- 1 cup shredded vegan mozzarella
- 2 cups marinara sauce of choice
- 2 tablespoons basil, torn
Preheat oven to 400F
In a medium bowl, mix the cooked quinoa and italian seasoning to taste. Set up the flour on a plate and the melted butter in a shallow bowl to prepare for dredging.
Dredge the marinated mushroom caps in the flour, then dip in melted butter and finally coat evenly and generously in the mixture of the quinoa and italian seasoning.
Place the coated mushrooms on a greased baking sheet and bake until cooked and lightly golden brown, about 10-15 minutes, being mindful not to burn or dry out the mushrooms.
Prep a lasagna pan with a nice coating of marinara sauce. Place the cutlets in, top with more sauce and the cheese. Place the pan under the broiler until the cheese has melted.
Plate and garnish with fresh basil, a side of veggies and pasta and enjoy!
You can also serve the portobello parm cutlets on a crusty hoagie or ciabatta roll for a delicious sandwich!
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