6-8 medium Portobello mushrooms, gills removed and cut in half horizontally
4 C bread crumbs, preferably home made
2 T fresh thyme, removed from the stem and finely chopped
salt and pepper
½ C flour
1 T milk
vegetable oil for frying
Your favorite marinara sauce
1 lb fresh mozzarella, sliced
1 C parmesan cheese, grated
½ C Fontina cheese, grated
In a large bowl mix together bread crumbs, thyme, salt and pepper. Place flour, salt and pepper in a flat container with lipped sides, such as a pie plate. In a separate bowl, whisk together milk and eggs. Dredge each mushroom in flour, shaking off any excess, then the egg and finally the breadcrumb mixture. Place on a cookie sheet.
Heat the oil to 400° using a heavy bottomed, straight sided skillet. Working in small batches, fry the mushrooms turning once. They should be crispy and golden brown. Remove from oil, season with a light sprinkling of salt and drain on paper towels.
Preheat oven to 400°. Lightly brush a Pyrex baking dish with olive oil. Combine parmesan and Fontina and set aside. Cover the bottom of the dish with marinara and top with a layer of mushrooms. Spread a light layer of sauce and add a layer of mozzarella, covering with half the cheese mixture. Repeat with remaining mushrooms, sauce, mozzarella and cheese blend. Bake 30 minutes. Let stand to cool slightly.
Pairs well with Lambert Bridge Chardonnay, Merlot and Zinfandel