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Joined: Dec 15, 2005
Posted to Thread #56 at 3:31 pm on Sep 5, 2010
3 tablespoons canola oil, divided
12 oz sliced portabella mushrooms
2 eggs (or 1/2 cup egg substitute)
1 1/4 cups Italian-style bread crumbs
1/4 cup grated Parmesan cheese
Large zip-top bag, optional
•Preheat oven to 425°F. Drizzle 1 tablespoon oil evenly over baking sheet.
•Discard stems and gills (dark brown layers) from mushrooms.
1.Whisk eggs until frothy; place in shallow bowl. Combine bread crumbs and Parmesan cheese in large zip-top bag (or shallow bowl).
2.Place 3–4 mushrooms into eggs, turning to coat both sides. Dip or toss mushrooms with bread crumbs until evenly coated; place in single layer on baking sheet. Repeat with remaining mushrooms. Drizzle with 2 tablespoons oil. Bake 10 minutes.
3.Turn mushrooms; bake 5–7 more minutes or until mushrooms are tender and golden. May be served with ranch or your favorite dipping sauce.
CALORIES (per 1/4 recipe) 280kcal; FAT 14g; CHOL 5mg; SODIUM 690mg; CARB 29g; FIBER 3g; PROTEIN 10g; VIT A 0%; VIT C 4%; CALC 10%; IRON 15%
Link: Southwest Green Chile Burgers With Portabella Fries
Eat, drink, and be merry, for tomorrow we may diet.
Other messages in this thread:
- 56. Portabella Fries [LINK] - orchid - 3:31pm on 09/05/10 (0)