Blend Italian seasonings, garlic powder, red pepper and Parmesan with Authentic Japanese Panko (code 01020). If you spray the Panko with vegetable oil the spices and Parmesan will stay well mixed with the Panko. Slice Portobello mushroom caps into 1/4-1/2 thick slices. Dust Portobello in flour and dip in egg wash then coat with seasoned Panko mix gently pressing Panko blend into the surface. Pan fry, until done. Top with marinara sauce and mozzarella cheese and bake until melted and hot.
Portobello Parmesan
