-2 large Portobello mushroom caps
-1 C flour with pinch of salt and pepper
-1 egg
-1/3 C milk
-1 C panko
-oil for frying
Set out three bowls. Mix the egg and milk in one bowl, the flour in the second, and the panko in the third.
Rinse the Portobello caps off and do not dry. If you need to get the stems and black stuff off the bottom of the cap, use a spoon to scrape them off. Dip the mushroom in the flour, then the egg mixture, and then the panko.
Fry the mushrooms until golden brown on each side.
Top with mozzarella and broil for a few minutes until the cheese starts to melt (or don't worry about it because you are way too hungry to wait for that mess).
Serve with spaghetti and sprinkle a hint of fresh shredded parmesan (far superior to the parme-dust in the bottle).
Breaded portobellos will also make absolutely delicious sandwiches if you want something hearty like a burger but meatless. The non-breaded version makes a great pizza base!
Happy crafting!
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