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Breaded Mushrooms in Tomato Sauce

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Instructions

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Preheat the oven to 200°C/fan 180°C/gas mark 6. In a shallow dish, mix together the Plain Flour, Dried Oregano, Paprika, salt and pepper and in another shallow dish, beat the Egg. In a third shallow dish, mix together the Panko Breadcrumb and more salt and pepper.
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Take each Mushroom and dip it into the Plain Flour mixture, then into the Egg mixture, and finally into the Panko Breadcrumb mixture. Place the Mushroom on the prepared baking sheet and drizzle with olive oil. Bake for 20 minutes on the middle shelf or until golden brown and crispy.
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Finely chop the Red Onion and prep the Garlic Clove (chop, grate, press). While the Mushroom are baking, prepare the tomato sauce. Heat a tablespoon of olive oil in a saucepan over medium heat. Add the Red Onion and Garlic Clove and cook until softened, about 5 minutes.
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Add the Chopped Tomatoes, Tomato Puree, Sugar, Balsamic Vinegar, and a pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes until the sauce thickens.
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Once the Mushroom are baked, transfer them to a baking dish, pour the tomato sauce over them and top with Grated Parmesan Cheese. Return the dish to the oven and bake for another 10 minutes.
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Serve hot, garnished with torn Basil leaves. Eat and enjoy!
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