Portobello mushrooms encrusted in seasoned pork rinds and baked in lectin free marinara sauce and parmesan cheese served with grain free butter noodles.
This portobello parmesan is lectin free, keto friendly and full of flavor. Meaty portobello mushrooms make a great swap for chicken or eggplant in the classic dish. And grain free pappardelle noodles drenched in butter sauce provide the ideal side to complete the Italian dish.
Cooking classic Italian dishes lectin free often seems impossible. After all, traditional parmesan has panko crumbs, eggplant or chicken, tomato sauce and pasta. All can wreak havoc on our bellies.
But a few swaps and we are back in the Italian saddle. First, let's talk about the panko. I used Epic pork rinds made from pastured pigs. I simply ground them up with some herbes de Provence in a food processor. Next, I used strained tomatoes to make this simple marinara sauce. Straining removes the seeds and skins easily to make the sauce relatively lectin free. Finally, pappardelle! Capello's is my new favorite convenient pasta when I don't feel like getting out the old crank. I used the lasagna noodles and just cut them into half-inch strips. Pappardelle originated in Tuscany. They are long, very wide, flat pasta noodles, their name derived from the verb "pappare" meaning to gobble up. Capello's makes pappardelle easy peasy! They seriously taste and chew just like the pasta we all know and love. You can get a 6-pack of these on Amazon so you always have one on hand.
Now, let's quit talking about this mouthwatering dish and make it!
The Recipe
Portobello Parmesan
3 Extra Large Portobello Mushrooms
8 T Olive Oil (divided)
2 T Balsamic Vinegar
1/4 t Salt
1/4 t Pepper
1/2 Bag Epic Himalayan Salt Pork Rinds
1 t Herbes de Provence
2 Pastured or Omega-3 Eggs (beaten)
1 C Pomi Strained Tomatoes
1 Clove Garlic (minced)
1/4 t Salt
1/4 C Fresh Basil Chopped
2 oz Parmigiano-Reggiano
More Fresh Basil for Garnish
Pappardelle Noodles in Butter Sauce
1/2 Package Cappello's Lasagna
1/4 C French Butter
1 Garlic Clove
1/4 C Fresh Parsley
1/4 t Salt
Instructions:
Step 1: Marinate the Mushrooms
Wash the mushrooms well. Set them on a cutting board, gills down. With a long, sharp knife, cut the mushrooms in the center. Then cut the two halves again so you have four mushroom slices equal in width, 12 mushroom slices in all. Place the mushrooms in a zipper bag with 4 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 1/4 t salt and 1/4 teaspoons pepper. Allow mushrooms to marinate for at least 30 minutes, flipping the bag halfway through to distribute the flavors.
Step 2: Coat and Fry the Mushrooms
Into a food processor with sharp blade, add half a bag of pork rinds along with the herbes de Provence. Pulse about 10 times until the pork rinds resemble panko crumbs. Empty into a zipper bag. In a small bowl, beat the eggs. Get a greased 9x13 inch baking dish ready. Preheat oven to 350 degrees F. Heat 2 tablespoons of olive oil in a skillet on medium. Working with four mushroom slices at at a time. Drop the marinated mushroom slices into the egg bath. Then drop them into the bag of "panko" crumbs and shake gently to coat the mushrooms. Set the coated mushrooms into the hot oil. Fry one side until dark golden brown and crispy. Flip and fry the other side. Once both sides are fried, arrange the mushrooms in the baking dish.
Step 3: Bake the Mushrooms
Before baking, make the quick marinara sauce. In a small saucepan, heat remaining 2 tablespoons of olive oil. Add the minced garlic followed by the strained tomatoes and salt. When you see the first few boiling bubbles, turn off heat and stir in chopped basil. Spoon one heaping tablespoon of the marinara sauce over each fried mushroom. Next cut twelve thin slices of Parmigiano-Reggiano. I used a mandolin slicer to get them all the exact same width. Top each mushroom with a cheese slice. Bake for 25 minutes until cheese is bubbly brown.
Step 4: Make the Pappardelle with Butter Sauce
In a large saucepan, boil 6 cups of water. Divide the Cappello's lasagna in half. Use one half for this recipe, and save the other half for LFG gyoza (potstickers). With a long, sharp knife, cut the lasagna into 1/2 inch long, wide noodles. Drop the noodles into boiling water. Boil for 5 minutes until al dente. Drain the noodles into a sieve. In the same hot saucepan, melt a half stick of butter on low heat. Add minced garlic, salt and chopped parsley to make a delicious herbed butter sauce. Toss the drained noodles gently in the butter sauce to coat.
Plate the butter pappardelle and baked portobello parmesan onto dinner plates, grate a little more cheese on top and garnish with fresh basil.
Pair with a lovely, dry chianti. ENJOY!