Portabello mushroom "fries"
Portabello Mushroom "Fries"
4 large Portobello mushroom caps
2 tbsp salt-free steak seasoning, such as Mrs. Dash
Olive oil cooking spray
1/2 cup egg substitute, beaten
1/4 cup chopped flat-leaf parsley
1 cup fresh bread crumbs
1 tsp dried Italian seasoning
1/4 tsp Morton Lite Salt
1/8 tsp fresh black pepper
1/2 cup shredded or grated Parmesan
Preheat a grill pan over medium-high to high heat.
Scrape the gills off the underside of Portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Spray caps lightly with olive oil to keep them from sticking to the grill pan and season the caps with steak seasoning.
Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes.
Slice grilled caps into 1/2-inch strips. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook "fries" over medium high heat in a nonstick skillet generously coated with cooking spray.
"Fries" will brown in 2 or 3 minutes on each side.
Makes: 4 servings
Serving size: ¼ recipe
LA Exchange: 1 Vegetable, ½ Dairy, 1 Condiment