Mushroom Parmigiana with Pleurotus

Without frying anything, a real delicacy.

We will cook the Mushroom Parmigiana with Pleurotus in the oven or air fryer. It represents a complete dish, as it includes carbohydrates, proteins, and the good fibers from mushrooms.
You can serve this dish as a main or appetizer.
I prepared it in a family version, but you can also make it in individual portions.

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Cost: Economical
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Oven, Microwave, Air Fryer
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

421.00 Kcal

calories per serving

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Energy 421.00 (Kcal)
Carbohydrates 46.17 (g) of which sugars 5.81 (g)
Proteins 27.99 (g)
Fat 14.46 (g) of which saturated 6.45 (g)of which unsaturated 6.52 (g)
Fibers 4.55 (g)
Sodium 1,383.50 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

1.1 lbs Pleurotus mushrooms (net weight)
1 cup breadcrumbs (seasoned Sicilian style, see recipe)
3.5 oz ham (whole slice)
3.5 oz provola cheese (whole slice)
1 hard-boiled eggs
1.25 cups tomato puree (reduced)

Mushroom Parmigiana with Pleurotus

Tools

What we need to make

1 Knife
1 Cutting board
2 Pots
1 Baking pan
1 Oven

Steps

To make

First, clean the mushrooms by separating them leaf by leaf from their base.
Remove the stem at the base but don’t throw it away, as you can use it for a risotto.
Place a pot on the burner with water to boil, adjust the salt, and as soon as it begins to boil, put the mushrooms in for about 2 minutes.
Then drain them and let them dry in a colander.
While the mushrooms dry, prepare the Sicilian seasoned breadcrumbs following my recipe, click here.
Now reduce the tomato puree by simply seasoning it with salt and cold olive oil, and if you have, add some basil leaves.
Then proceed with the other ingredients, making the hard-boiled eggs, cooling them, and peeling them.
Then cut both the eggs, ham, and provola into cubes.
Now that the mushrooms have dried, bread them with the breadcrumbs,
then take a baking dish and make a layer of mushrooms,
then a layer of cheeses, ham, and hard-boiled eggs.
Repeat with more layers until you have finished the ingredients.
Save a little provola for later. Cover the parmigiana with the tomato puree and the provola you saved.
FOR OVEN COOKING
Preheat the oven and heat it to 356°F fan.
Bake the pleurotus parmigiana for 20 minutes, and in the last 5 minutes, put it under the grill at 392°F.
You can also cook it in a combined microwave grill at 750 watts for 15 minutes.
Remove from the oven and wait for the pleurotus parmigiana to cool before serving it.
FOR AIR FRYER COOKING
Preheat the air fryer for the minutes indicated in the instructions, then cook for
20 minutes at 374°F.