| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 8 |
sm |
Portobello mushroom caps |
| 4 |
|
(2-inch) slices of fresh Mozzarella cheese |
| 2/3 |
c |
Seasoned flour |
| 1 |
|
Egg, slightly beaten with 2 tablespoons milk |
| 1/4 |
c |
Finely chopped mild herbs |
| 1 |
c |
Fine bread crumbs |
| 2 |
tb |
Chiffonade basil |
|
|
Salt and pepper |
INSTRUCTIONS
Preheat the fryer. Season each mushroom and slice of cheese with salt and
pepper. Sandwich the slices of Mozzarella cheese between two portobello
caps. Mix the herbs with the bread crumbs and season with Essence. Dredge
each sandwich in the seasoned flour. Dip the sandwich in the egg wash,
removing any excess. Dredge the sandwich in the herb bread crumbs. Fry each
sandwich for 2-3 minutes or until the sandwich is golden brown. Remove from
the fryer and drain on a paper-lined plate. Season with Essence.
Yield: 4 sandwiches
Recipe By :ESSENCE OF EMERIL SHOW#EE2383
Posted to MC-Recipe Digest V1 #280
Date: Tue, 5 Nov 1996 10:11:50 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”