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Parmesan-Breaded Portobellos

Yield Makes 4 servings

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

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

  3. 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.