😝 Metallic taste got you down? Well, we have two metallic taste friendly versions of chicken or veal parmigiana for you. Just so happens that we can also make this to suit dry mouth and throat, sore mouth, and dull or bland taste!
Centre For Cancer Nutrition
3 medium red capsicums, cut into quarters
2 small red onions, cut into quarters
2 garlic cloves, peeled
400g can diced tomatoes
2 teaspoons smoked paprika
½ teaspoon chilli flakes - optional
310g jar roasted pepper strips, use entire contents, brine and all
⅓ cup sun-dried tomatoes*
4-6 large portobello mushrooms
2 eggs, whisked with a fork
Prosciutto slices - optional
Grated tasty cheese
Grated parmesan cheese
Tomato & Capsicum Sauce
Preheat oven to 190ºC.
Place onion, capsicum and garlic into a food processor and blitz until finely chopped. Place a frying pan over a medium heat and sauté until softened.
Add the remaining sauce ingredients to the frying pan and let it simmer away until reduced and thickened. Stir occasionally.
Meanwhile, add egg, flour and breadcrumbs to separate bowls. Flour the top side of a mushroom, then dip into the egg, and finally dip into the breadcrumbs. Repeat with the remaining mushrooms. In another frying pan, add oil and shallow fry the crumbed side of the mushrooms until crispy and golden. Place onto a lined oven tray.
Once the sauce has reduced, blend (or use a stick blender) until smooth. Spoon the sauce into the hollow side of the mushrooms. Place a small slice of prosciutto on top (metallic taste permitting). Place a small amount of sauce on the prosciutto and top with grated cheeses. Sprinkle a little extra smoked paprika on top.
Pop into the oven for 20 minutes. Remove from the oven and enjoy.
*If you don't have sun-dried tomatoes, you can use 2 tablespoons of tomato paste.
For metallic taste: leave out the proscuitto.
- Centre For Cancer Nutrition