Crusted Portobello Parmesan

Crusted Portobello Mushroom Parmesan

"Why have you never made this before?!" is the kind of feedback I like after trying out a new dish idea. I have made crumbed mushrooms before with almond flour, and they came out awesome... so I am not sure what took me so long to figure this one out! It was delicious, I agree with my husband - and it was also easy, a win - win. It's not a rule of thumb in my house, but I tend to make dairy meals on Thursday nights knowing we are about to head into Shabbos the next night and feast on meat for the next 24 hours. This is a recipe I will definitely be making again soon! Minimal prep, minimal dishes, and a tasty outcome! I served it tonight with a big Greek Salad (it would also be delicious with a side of zoodles, some of the marinara sauce, some grated parmesan cheese.. maybe next time!).



6 large Portobello Mushrooms

2 eggs

1/4 C water

2 C almond flour

3 Tbsp Oregano

3 Tbsp Basil

1 Tbsp Garlic powder

Salt & Pepper to taste

1/4 C Olive Oil

1 C RM Sugar free marinara (*see below)

2 C shredded mozzarella cheese


Preheat oven to 375 F

Prepare a baking sheet - set aside

Rinse mushrooms and set aside to dry

Combine eggs and water in a bowl (optional: season w/ garlic powder, salt & pepper) - set aside

Combine almond flour, oregano, basil, garlic powder, salt & pepper in a bowl

One at a time, dip the mushrooms into the egg mixture, then into the almond flour until coated and place onto the baking sheet

Bake for 30 minutes

Remove the pan from the oven, and brush the mushroom tops with olive oil, place back into the oven

Allow the mushrooms to cook for an additional 20 minutes or until soft inside, and crisp on top

Remove from the oven, and change the temperature to broil, or 450 F

Divide the marinara sauce onto each mushroom with a spoon, top with shredded cheese and place back into the oven

Broil for about 4-5 minutes until the cheese is bubbly and a tad golden


Rustic Maidel Homemade Sugar Free Marinara Sauce

28 oz can Peeled San Marzano Tomatoes (no sugar added) ¼ tsp black pepper ½ tsp red pepper flakes 1 tsp onion powder 2 tsp garlic powder 1 tsp dried basil 1 tsp dried oregano 1 tsp dried parsley 2 tsp salt 2 Tbsp red wine vinegar ¼ cup extra virgin olive oil


Blend all ingredients together until smooth


This sauce recipe makes about 4 Cups of sauce

It keeps great in the fridge for up to two weeks and makes future meal prep quick & easy