Mushrooms with Parmesan

Mushrooms with Parmesan
  • 8 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 3

    large portobello or porteenies mushrooms

  • 2


  • 1/2 cup
    (125 mL)


  • 1/4 cup
    (60 mL)

    grated Parmesan cheese

  • 1 pinch

    black pepper

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 2 cups
    (500 mL)

    tomato sauce


Wipe mushrooms with a damp cloth and dry with a paper towel.

Cut and discard stem ends.

Cut 1/8 in. (1/4 cm) thick slices.

Lightly beat eggs.

In another bowl, mix bread crumbs, cheese and pepper.

Dip mushroom slices in egg, then in bread crumb mix.

In a frying pan, heat oil and brown mushrooms on both sides, a few slices at a time.

Serve with tomato sauce.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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