This Crispy Portobello Mushroom Parmesan Recipe is a delicious treat, perfect for the weekend with a nice glass of Pinot Noir or a Chardonnay. Great recipe to impress your significant other but is still quite simple to make. This recipe is so flavorful and creamy, you will definitely cook this more than once.
I made a Portobello Mushroom Parmesan Recipe last night and it turned out amazing. We try to change up the type of meal we eat so it isn’t always the same, i.e. fish, chicken, vegetarian. It was very simple and quick to make. I don’t know if you have ever had a Portobello Mushroom but they are huge and very tasty.
I included the recipe below with two ways to make it. It calls for chili flakes to give it a little kick. I personally can’t eat spicy plus I was pairing it with a wine that isn’t the best for spicy food. This being said, any recipe you make can be your own. You don’t have to follow it to the letter!
Total prep and cook time is between 45 – 55 mins, under an hour for a delicious meal is totally worth it.
Portobello Mushroom Parmesan Recipe Ingredients: Serves 2
- Canola Oil
- 2 Tbsp. sun – dried tomato pesto
- 1 Tbsp. Chili Flakes (optional)
- 5 oz. spaghetti
- ½ cup panko breadcrumbs
- 2 oz. light cream cheese
- ½ oz. grated parmesan
- 2 oz. flour
- 2 Portobello mushrooms ( you can substitute this with meat of your choice)
What you need to do:
- Remove stem and undersides of Portobello mushrooms, you can use a spoon for this.
- Set aside 1 Tbsp. of flour, mix the remaining flour in ⅓ cup of water in a bowl (This is where you can add the Chili Flakes) and stir until a pancake-like batter forms. If too thick slowly add little water till a thin consistency is reached.
- Cook the pasta in 8 cups of boiling water until al dente, 8-10 mins.
- Reserve ½ cup of pasta water, drain pasta and set aside.
- Cook mushrooms in canola oil over medium heat, let oil heat for 5 mins. Test the oil by adding a little batter, if the batter browns too quickly then reduce heat.
- Cook mushrooms for 2 – 3 mins on each side, until golden brown. Place cooked mushrooms on paper towel lined plate and season with a pinch of salt.
- In another pan, over medium heat add 2 tsp. Olive oil, add remaining flour and stir until mixed well.
- Add half of the pasta water, cream cheese, pesto, salt and bring to a simmer.
- Stir until it begins to thicken.
- Then add the cooked pasta, if too dry add the remaining pasta water a little at a time until you reach desired consistency.
- Serve pasta with mushroom and top with parmesan cheese.
Grand Finale!
And that is your new favorite date night dish, easy and delicious! Don’t forget your glass of wine. Enjoy!
If you are into wine and would like to pair your meals with the wine you are drinking like I do, then I have a perfect solution for you. Get more information on Fine Wines and how you can have it delivered straight to your door hassle FREE!