Portobello And Mozzarella Sandwich
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 8 | 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 | T | 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>
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Nutrition (calculated from recipe ingredients)
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Calories: 1025
Calories From Fat: 222
Total Fat: 25.1g
Cholesterol: 241.7mg
Sodium: 1396.9mg
Potassium: 462.6mg
Carbohydrates: 144.8g
Fiber: 7.1g
Sugar: 8.8g
Protein: 50.4g