Parmesan-Breaded Portobellos

Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 94
  • Calories from fat: 55%
  • Fat: 5.8g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 5.1g
  • Carbohydrate: 6g
  • Fiber: 0.7g
  • Cholesterol: 58mg
  • Iron: 0.9mg
  • Sodium: 88mg
  • Calcium: 53mg

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

  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.
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