Wow! Definitely a total success. I have so many food magazines and cookbooks lying around it's about time to purge a bunch of them (magazines not cookbooks), bur before I do that I've decided to make atleast one recipe out of them and see how it goes....even if there isn't anything I'm interested in, I still have to pick something.
This came from March 2011 edition of Food Network Magazine. I have it electronically on my iPad. This particular recipe was a reader's submitted recipe. The challenge was to submit recipes with mushrooms and this one won...which isn't surprising.
The picture makes it look like I went really heavy on the cheese, I actually used less than the recipe called for, but it still turned out quite cheesy. As far as the recipe goes its a pretty standard Parmasan recipe but I did use panko crumbs instead of regular bread crumbs. I LOVE Panko!!!!
I will totally be making this again. I've never been into the whole eggplant Parmesan thing, I don't care or eggplant at all. However, this was the perfect vegetarian version. The portabellos are just so good at soaking up all flavours around them. Yummy!!!
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