Oil-Free Vegan Portobello Mushroom Parmesan

To. Die. For.

Ok, so you used to love chicken parmesan. Or maybe even veal parm. And then you went plant-based. Yeah, me too. So what’s the logical move? Eggplant parm, right? Sure, except for a couple things. First, it’s usually fried in oil. Sure, we can fix that. Second, if you want to do it right, you need to slice the eggplant super thin and layer it. It can be a long process. If you make thick slices, you risk undercooking or overcooking and you either end up with tough cutlets or a mushy mess.

Enter the mushroom. I honestly never heard of or even thought of this (not sure why) until I saw it on the menu at a local sandwich shop. So I tried it and WOW. I had to make my own whole-food plant-based version. So here it is!

Hint: DO NOT SKIP pre-cooking the mushrooms. You have to cook the water out or this isn’t going to work well.

Oil-Free Vegan Portobello Mushroom Parmesan

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Total Time: 1 hour
Servings: 4

What you’ll need

  • 6-8 large portobello mushroom caps, washed and stems removed. You can remove the ribs if you want, but it’s not necessary.
  • ½ cup plain unsweetened non-dairy milk
  • ½ cup whole wheat pastry flour
  • ¾ cup whole wheat panko bread crumbs
  • 1 tbsp dried oregano
  • ¾ cup Vegan Parmesan Cheese Topping, divided
  • 1 batch Super Easy Oil-Free Vegan Tomato Sauce
  • Whole wheat spaghetti or linguini, cooked, for serving

How you’ll do it

  • Heat a large pan and add a couple tablespoons of water (I used an electric fry pan for this). Cook mushrooms until all water is expressed and they become tender. If needed, add water a tablespoon at a time to prevent sticking.
  • Move mushrooms to a plate lined with paper towel and allow them to dry (and cool a bit).
  • Preheat oven to 400°.
  • If you’re making pasta to go with this, now’s a good time to put the water on!
  • Fill 3 separate shallow bowls or dredging dishes/breading trays. Add flour to the first bowl. Add milk to the second bowl. In the third, mix together bread crumbs, oregano and 6 tbsp of the parmesan cheese.
  • Line a baking sheet with parchment paper or baking mat.
  • For each mushroom cap, dip into flour, then milk, then bread crumb mixture. Add to baking sheet.
  • Bake for 20 minutes, flip, and pop them back in for 10 more minutes or until they begin to brown.
  • Plate the mushrooms, cover with sauce, then a generous helping of parmesan cheese topping. Buon appetito!

Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!

Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).

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