Baked Portobello Parmesan

This dish was extremely flavorful and rich!!! If your a mushroom lover, this is a MUST try recipe! I served this with a side of creamy polenta which complimented the Baked Portobello Parmesan very well.  I earned a "resturant quality" high five at the dinner table last night :) and the hubby didn't even realize that I served two meatless dinners in a row! (thats usually a big no-no in our house!)

INGREDIENTS:
1/2 C Italian-style bread crumbs
1 C (3 oz.) freshly grated Parmesan cheese, divided use
1 tsp sweet paprika
1/4 C fresh minced parsley, divided use
2 tsp kosher salt, divided use
3 large eggs
1/2 tsp fresh ground black pepper
1 tsp marjoram leaves
1tsp garlic powder
1 tsp oregano leaves
4 large (5-6 inches wide) stemmed portobello mushrooms, brushed clean
1 1/2 C (6 oz.) shredded mozzarella cheese
1 C tomato sauce (I used spaghetti sauce)
cooking spray

DIRECTIONS:
1) Position a baking rack in the upper third of oven.  Preheat oven to 400 degrees F. Lina a 17-1/2 x 11-3/4 baking sheet with aluminum foil.  Place a 16-1/2 x 11-1/2 inch wire cooking rack inside the baking sheet.  Mist rack with cooking spray.  Set aside.
2) Combine bread crumbs, 1/2 C parmesan cheese, 3 TBSP parsley, paprika and 1 tsp salt in a shallow pan.  Mix well. Set aside.
3) In a seperate bowl, combine eggs, remaining 1 tsp salt, pepper, marjoram, garlic powder and oregeno.  Mix well.
4) Dip both sides of mushrooms into egg mixture.  Dredge in crumb mixture until both sides are completely coated.  Transfer, stem side down, to prepared wire rack.  Spray tops with cooking spray and bake for 15 to 20 minutes, or until mushrooms are tender.  Remove pan from oven.
5) Reset oven thermostat to 450 degrees F.  Meanwhile, carefully turn mushrooms stem side up.  Cover each mushroom with 2 TBSP of remaining parmesan cheese, 1/4 of mozzarella cheese and 1/4 C tomato sauce.  Spray tops lightly.  Return to oven and bake until cheese melts and mushrooms are warmed through, about 10 minutes.  Use a wide spatula to transfer mushrooms to a dish.  Sprinkle with reserved 1 TBSP parsley.

This recipe was found on oneperfectbite.blogspot.com