Parmesan Crusted Fish Portobello Ciabatta Sandwich Recipes

PARMESAN CRUSTED FISH & PORTOBELLO CIABATTA SANDWICH

Steps:

• Preheat oven to 350 degrees.
• For the fish:
• In a zip-lock bag, combine parmesan cheese, flour, seasonings, and salt.
• In a shallow dish, beat together the egg and milk.
• Take the fish, one at a time, and dip into the egg mixture. Let the excess drip off and place fillet into the zip-lock bag. Shake to coat, then place the fillet on a Large, well greased baking sheet. Repeat with all the fillets --
• Take sliced zucchini and dip into egg mixture, then place into zip-lock bag and coat.
• Place them on the baking sheet (making sure they are not overlapping).
• Place the baking sheet in the oven for 20-25 minutes, or until fish is flaky.
• For the mushrooms:.
• Slice mushrooms in thin strips and place them in a bowl.
• Drizzle olive oil over the mushrooms, and use your hands or a spoon to stir and coat.
• Sprinkle the remaining parmesan cheese mixture (from the zip-lock bag) over the mushrooms and stir again to coat.
• Place the mushrooms on a baking sheet, making sure they aren't touching each other.
• Place the baking sheet in the oven for 15-20 minutes.
• Slice the bread loaf into four servings, then slice horizontally, creating a top and bottom half.
• Lightly toast in a toaster, if desired.
• To assemble, place toasted ciabatta halves on plates.
• Place cheese slices on each bottom.
• Immediately after the fish and veggies are done baking, fit fillets on top of the cheese in one layer (you may have to cut the fillets to fit).
• Put a layer of baked zucchini on top of the fillet, followed by the baked portobello mushrooms.
• Add sliced tomatoes, fresh spinach leaves, and then top with the top half of the ciabatta loaf.
• Slice in half, and serve immediately.

PORTOBELLO PARMESAN

Steps:

• Preheat the oven to 350 degrees F. Lightly oil a 9-by-13-inch baking dish. Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.
• Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes and garlic; cook 1 minute. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes. Transfer to a food processor and puree until smooth. Season with salt and pepper.
• Combine the panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 tablespoons cold water in another bowl. Put the flour in a third bowl.
• Dredge the mushrooms in flour, shaking off the excess. Dip in the eggs and then in the panko mixture, pressing to coat both sides. Heat 1/2 inch peanut oil in a large skillet over medium-high heat. Working in batches, fry the mushrooms until golden, about 2 minutes per side. Drain on paper towels.
• Spread a layer of the tomato sauce in the prepared baking dish. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan. Bake until browned, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley.

SHEET-PAN MUSHROOM PARMIGIANA

Steps:

• Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
• To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
• Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
• To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.

GRILLED EGGPLANT & PORTOBELLO SANDWICH

Steps:

• Preheat grill to medium-high.
• Mash garlic into a paste on a cutting board with the back of a spoon. Combine with mayonnaise and lemon juice in a small bowl. Set aside.
• Coat both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper. Grill the vegetables, turning once, until tender and browned on both sides: 2 to 3 minutes per side for eggplant, 3 to 4 minutes for mushrooms. When cool enough to handle, slice the mushrooms.
• Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread. Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.

BAKED FRESH MUSHROOM PATTIES

Steps:

• In bowl add mushrooms, onions, garlic,peppers and crumbs. Mix.
• In another mixing bowl, add egg, milk, oil, basil, salt, paprika. Add black pepper if you do not use hot peppers. Wisk until blended.
• Slowly add the egg mixture to the vegetables and crumbs. Mix with spoon.
• Preheat oven 400*.
• Pack into a 1/3 cup measuring cup, press lightly. Turn over and tap lightly. Unmold on non-stick baking sheet. Based on a reviewer's comments which were helpful, spray Pam or oil a baking sheet. Mine do not stick on a non-stick sheet put perhaps there are other brands that still stick.
• Bake 15 minutes. Use spatula and turn over. Bake another 15 minutes.
• Serve with coleslaw dressing or any sweet spicy dressing. Great with fish.
• Note: Roasted red pepper strips can be added for taste and color instead of chili peppers.