Famous Portobello Parmesan
Cardile Brothers Mushroom Company has a long
history, spanning four generations, of growing
only the finest white and exotic mushrooms.
1 garlic clove, chopped
1 pound lump crabmeat
3 tablespoons grated
1 teaspoon salt
1. Preheat oven to 350°F. Cook garlic in oil in a
large skillet over low heat until lightly browned.
Add crabmeat and cook, stirring, just until mixed
thoroughly with garlic. Remove with slotted spoon
and set aside.
2. Combine bread crumbs, Parmesan, salt and
pepper in a large bowl.
3. Combine milk and eggs in a smaller bowl.
4. Dip portobellos in egg mixture, then in bread-crumb mixture; repeat 2 times. Cook portobellos
in hot oil in a large skillet over medium heat until
golden brown and fork tender.
5. Spread a layer of tomato sauce in a large baking
pan. Arrange portobellos on top. Spoon some
crabmeat on each. Spoon additional tomato sauce
over portobellos and sprinkle with cheese.
6. Bake for 20 minutes, or until cheese is melted
and lightly browned. Makes 6-8 servings.
1 tablespoon milk
5 large eggs, well beaten
6-8 large Cardile Brothers
1 cup or more tomato
Grated Parmesan cheese
and/or mozzarella cheese
Classico Tomato and Basil
Lasagna Roll-Ups di Napoli
Lasagna noodles here are spread individually
with cheese, not layered, and then rolled up, covered with tomato sauce and baked until bubbly.
The colors enhance the presentation.
1 15-ounce container 1 egg, slightly beaten
1 10-ounce package frozen cooked according to
1 cup ( 4 ounces) shredded di Napoli Tomato and
1. Preheat oven to 350ºF. Combine ricotta,
spinach, mozzarella, Parmesan and egg in a
medium bowl. Spread about 1/3 cup cheese
mixture on each lasagna noodle; roll up.
2. Pour 1/3 cup pasta sauce into a 9-by-13-inch
baking dish. Arrange lasagna rolls seam side
down in dish. Top with remaining sauce.
3. Cover with aluminum foil. Bake 35 minutes,
or until hot. Makes 9 servings.