Portobello Parmesan

4 Large Portobello Mushrooms (stem and gills removed)
1 cup Flour
2 Eggs (lightly beaten)
2 tbs Milk
2 tbs Olive Oil
2 cups Panko Breadcrumbs (Parmesan)*
2 cups Marinara Sauce (use your fave)
2 to 4 cups Canola Oil†
1 cup Mozzarella Cheese
1 lb Spaghetti
Salt/Pepper

*The brand I used is pictured below
† The amount depends on the size of the mushrooms and the skillet you cook in. You want the mushrooms to float.

(1.) Mix flour with salt and pepper to taste and place in a baking dish. In another dish, combine eggs and milk. Place bread crumbs in a third baking dish. Brush mushrooms with olive oil, then dredge in flour, then egg and finally breadcrumbs and set aside for 10-15 minutes. (2.) In a deep skillet, heat canola oil to medium high and carefully add breaded mushrooms. Cook for 3-4 minutes per side and then transfer to a plate covered with a paper towel to absorb any excess oil. Heat marinara in a separate pot. (3.) Preheat oven to 425˚F and boil water for pasta. Wrap a baking sheet with "release" tin foil and add mushrooms. Add pasta to water. Cover each mushroom with a layer of marinara and top with Mozzarella. Bake in oven for 10 minutes or until cheese is thoroughly melted.

Fungalicious!