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!