8 large portobella mushrooms, stem and gills removed
1 cup panko crumbs
¼ cup grated parmesan cheese
3 tbsp water or milk
2 cups tomato pasta sauce
3/4 cup grated mozzarella cheese
- Preheat oven to 425 F. Line a large baking sheet with foil sprayed with vegetable oil.
- Combine panko and half parmesan on a plate. Combine egg and water or milk on another plate. Dip mushroom into egg mixture and then panko mixture. Place on baking sheet and roast for 15 minutes.
- Pour 1 cup tomato sauce in baking dish. Place mushrooms over top and drizzle remaining sauce over top. Sprinkle with mozzarella and remaining 2 tbsp parmesan. Bake for 10 minutes.