Amazing Portobello Mushroom Parmesan

Clean and wipe the mushroom caps and place them in a large bowl with the lemon juice and some salt and pepper. Let them sit on the counter for 30 minutes. This will help break them down and start to cook them a little so they are more pliable.

Slice each mushroom cap in half lengthwise. Be careful and make sure to use a sharp knife.

Setup the dredging station: I used pie plates but you can use 3 shallow bowls. Place the ritz crackers into the food processor and pulse until fully crumbled like breadcrumbs. Add crumbled Ritz crackers and Panko breadcrumbs to one of the pie plates or shallow bowls and add chopped parsley, Parmesan cheese, garlic powder, and a pinch of salt and pepper and stir to combine. Add beaten eggs to another pie plate or shallow bowl, season with chili powder, salt and pepper and whisk lightly to combine. Add the flour to the last pie plate or shallow bowl and season it with salt and pepper and stir to combine. Set up the station like “FEB:” flour, egg, breadcrumbs.

To dredge the mushrooms, lay each one in the flour and coat on both sides, then the egg and then fully coat both sides in the breadcrumbs and set aside on a plate or dish. Continue with this process until all four mushrooms are fully dredged.

Preheat oven to 375ºF.

Heat a medium size skillet with the grape-seed oil on the stove to medium high heat. Add mushrooms and lightly pan fry each side, about 1–2 minutes per side. Place mushrooms on a paper-towel-lined plate to get rid of any excess oil and then place on a wired baking sheet.

Spread the spaghetti sauce and some mozzarella cheese on top of each mushroom and bake in the oven for 5–7 minutes until cheese is fully melted. Top with some fresh basil and enjoy!