Roasted Portobello with Breadcrumbs

Appetizer, Vegetable Recipes

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


  • 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!

Parsley and Feta Cheese Pastry


My Turkish neighbor had made this pastry a while back. Both Jeff and I thought they tasted fantastic. But it wasn’t until I read a novel (that was also) filled with dreamy descriptions of Turkish cuisine did I get the strong urge to try making this amazing baked goods. One sentence from the book did it for me: “The delectable smell of newly baked börek  wafted from the kitchen: white cheese, spinach, butter, and parsley melting into one another amid thin layers of phyllo pastry.” (Shafak, Elif. The Bastard of Istanbul. Viking/Penguin2007. Pg. 126.)

I asked my good friend Farah, who’s also Turkish, about the pastry. She explained that in Turkey, börek could also be stuffed with other delicious things such as meat, potato, vegetables, etc. Yum! So I found an excellent recipe for the pastry. The successful first trial encouraged me to do a repeat. So far I have made this fantastic crispy, salty, and fragrant snack twice this month! Another addition to my favorite-food list and…one excellent way to use up my parsley plant.

Here’s what I came up with:

Parsley and Feta Pastry

A few things that I did differently from the original recipe:

  • I chopped and mixed my parsley leaves and egg in a food processor.
  • I folded the phyllo dough (with the cheese and parsley mixture in it) into a rectangle instead of rolling it.
  • For an extra kick, I brushed the wrapped cheese and parsley with a little bit of herb olive oil (marinade: olive oil, vinegar, thyme, garlic, chili peppers, and chives) before they go to the oven (350 degrees F for 15 minutes).

Thanks for reading!

Original Recipe: Filo Pastry Stuffed with Feta Cheese and Parsley by Kathryn at London Bakes

My flat parsley plant. Hopefully it overwinters and returns to life in the springtime.