Parmesan-Breaded Portobellos

Nutritional Information

Calories 94
Caloriesfromfat 55 %
Fat 5.8 g
Satfat 1.5 g
Monofat 3.3 g
Polyfat 0.6 g
Protein 5.1 g
Carbohydrate 6 g
Fiber 0.7 g
Cholesterol 58 mg
Iron 0.9 mg
Sodium 88 mg
Calcium 53 mg

Ingredients

2 tablespoons grated fresh Parmesan cheese
1 tablespoon minced fresh or 1 teaspoon dry basil
1 large egg, lightly beaten
1 large egg white, lightly beaten
4 (4-inch) portobello mushroom caps
2 tablespoons all-purpose flour
1 tablespoon olive oil
2 tablespoons lemon juice

Preparation

Preheat oven to 400°.

Combine first 4 ingredients in a small bowl. Place mushrooms and flour in a plastic bag; seal and shake gently to coat.

Heat oil in a large nonstick skillet on medium heat. Dip mushrooms in egg mixture. Place mushrooms cap-side down in skillet; saute 2 minutes per side or until golden brown. Sprinkle lemon juice evenly over mushrooms. Remove mushrooms from skillet, and place on a baking sheet. Bake at 400° for 10 minutes or until mushrooms are tender.

July 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note