During Thanksgiving, I was tasked with preparing appetisers. I could not figure out what to prepare because I am not very good at making snacks. But I thought of making zucchini sticks and figured, portobella mushrooms are so meaty – they could be treated the same way. Breaded and baked/deep fried.
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You will need:
3 Portobello mushrooms
2 eggs
1 1/2 cup breadcrumbs
1/2 cup grated parmesan
1 teaspoon garlic powder
1 teaspoon chili flakes
1/2 teaspoon oregano
1/4 teaspoon black pepper
1/8 teaspoon salt
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Step 1: Cut mushrooms into strips 2/3 inch thick.
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Step 2: Mix breadcrumbs, cheese, oregano, chili flakes, salt & pepper.
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Step 3: Dip mushroom into egg mixture. Leave it for about 15 secs or so to allow the egg to soak into the mushrooms.
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Step 4: Coat mushrooms with breadcrumb mixture.
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Step 5: Place on cookie rack, while finishing up the rest of the mushroom pieces.
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Step 6: Spray PAM (canola oil spray) on baking tray, place mushroom sticks, and spray PAM again on the mushroom pieces.
Step 7: Pop into preheated oven (425F) for about 10 Â minutes until golden brown.
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Serve with a simple marinara sauce made with
1/4 onion (finely diced)
2 cloves garlic
1 can diced tomatoes
1/2 teaspoon basil
– sauteed onions and garlic in olive oil
– add tomatoes and basil
-simmer for 20 minutes
– add 2 tablespoon of butter
– add salt and pepper to taste
-blend in mixer
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ENJOY~
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