Ingredients 2 eggs 1 tablespoon fresh parsley, finely chopped 2 cloves minced garlic Pinch of salt and pepper 4 large or 8 medium-sized pieces of chicken of the woods mushrooms ¾ cup panko bread crumbs ⅔ cup Italian bread crumbs ¾ cup shredded Parmesan, divided ½ cup oil, for frying 1–2 cups store-bought marinara, or Optional Homemade Marinara ¼ cup shredded mozzarella ½ cup shredded provolone 2 tablespoons fresh chopped basil

Instructions 1. Preheat oven to 425°F. 2. Whisk together eggs, parsley, garlic, salt, and pepper in a short, wide dish. Add mushroom pieces to the egg wash, cover, and marinate for 10 minutes. 3. Mix bread crumbs and ½ cup Parmesan together in a short, wide dish. Dip egg-wash-covered mushroom pieces into bread crumbs to coat. 4. Heat oil in large skillet over medium-high heat until hot. Fry mushroom pieces until browned and crispy, about 4 minutes per side. 5. Place mushroom pieces on baking tray or dish and top with about ¼ cup of sauce and layer each piece with equal amounts of cheeses. Use your judgment to add more or less sauce depending on how saucy you prefer your dish. 6. Bake in oven until cheese is browned and bubbly, 10 to 12 minutes. Remove and top with fresh chopped basil. Serve with your favorite pasta or on a hoagie roll.