Roasted Portobello with Breadcrumbs

Roasted Portobello with breadcrumbs

Simplicity in cooking is key this week. The days between Christmas and New Year can get tricky for me. With the holiday mode running high, I feel like eating out everyday and enjoy the festivities. That may have been due to a family tradition. Growing up, my family used the holidays to break daily routines and go on family trips. Many Indonesians do that. My friend puts it best, “We always thirst for vacations.” That’s why tourist destinations like Bali, Jogjakarta, Bandung, etc. get jam-packed during national holidays.

Jeff and I decided to stay put for the holidays this year. We went out for Christmas eve dinner, for the weekend, and will repeat for tomorrow’s New Year’s eve. Not much cooking this week. But I did make these crispy Portobello and thought I’d share. Wonderful to serve alongside Spaghetti Puttanesca and a bowl of roasted grape tomatoes in balsamic. Simple but delightful.

Roasted Portobello with breadcrumbs

Spaghetti ala Puttanesca

Roasted grape tomatoes

We will need:

  • 10 slices of large Portobello mushrooms
  • 1 egg
  • 1/2 cup of panko breadcrumbs
  • Salt and pepper
  • 1 tablespoon of olive oil

Steps:

  • Preheat the oven to 400 degrees Fahrenheit
  • Mix egg with a little bit of salt and pepper, beat
  • Dip each slice of Portobello into the egg mixture
  • Coat each mushroom with breadcrumbs
  • Brush a baking sheet with olive oil, place the mushrooms on it, and roast for 8–10 minutes

Thank you for reading. Have a happy and healthy 2014!

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5 thoughts on “Roasted Portobello with Breadcrumbs

  1. Pingback: Roasted Grape Tomatoes Salad in Balsamic | Tiny Chili Pepper

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