Holista Healthy Pasta Recipes

Breaded Portobello Mushroom Cutlets with Holista Pasta

By:  Nadja, CEO

Nadja shares a hearty vegetarian pasta recipe that is both decadent and healthy.  Learn step by step, how to make breaded portobello mushroom cutlets served over Holista Spaghetti. 

How to Make Bocconcini Tomato Avocado Pasta Salad with Nadja

Makes 4 servings


  • ½ package (8 ounces) Holista Pasta - Spaghetti or Linguini

  • 4 Portobello mushrooms (one person)

  • ½ cups all-purpose flour

  • 2 tsp. garlic powder

  • 2 Tbsp. dried oregano

  • ¼ tsp pepper

  • 1 tsp. salt

  • 2 eggs

  • 1 Tbsp. water

  • 1 ½ cups panko breadcrumbs

  • ½ cup vegetable oil & ¼  cup olibe oil combined (more might be needed depending on the size of your pan)

  • 24 oz tomato sauce

  • Fresh Basil leaved (optional)


  1. Mix together flour, garlic powder, oregano, salt and pepper in a bowl and place in a shallow plate.

  2. Whisk eggs and water together in a wide bowl

  3. Place breadcrumbs in a large shallow plate or bowl.

  4. Using a spoon, scrape the dark gills from each mushroom bottom. Rinse well and pat dry on a paper towel.

  5. Cut each mushroom in half and cut down center stem.

  6. One at a time, dip each mushroom piece into the flour and lightly cover each side with flour.

  7. Then dip the mushroom into the egg mixture, allowing the excess egg to drip off.

  8. Then dredge into the breadcrumb mixture to coat.

  9. Place breaded cutlets on a baking sheet to wait while oil is heating

  10. Serve and Enjoy!

Holista Foods logo - healthy pasta brand