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Mushrooms with Parmesan https://www.metro.ca/userfiles/image/recipes/champignons-parmesan-1950.jpg PT15M PT15M PT30M
Wipe mushrooms with a damp cloth and dry with a paper towel.Cut and discard stem ends.Cut 1/8 in. (1/4 cm) thick slices.Lightly beat eggs.In another bowl, mix bread crumbs, cheese and pepper.Dip mushroom slices in egg, then in bread crumb mix.In a frying pan, heat oil and brown mushrooms on both sides, a few slices at a time.Serve with tomato sauce.
8
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3 large portobello or porteenies mushrooms 2 egg 1/2 cup (125 mL) breadcrumbs 1/4 cup (60 mL) grated Parmesan cheese 1 pinch of black pepper 1 Tbsp. (15 mL) extra virgin olive oil 2 cups (500 mL) tomato sauce
Mushrooms with Parmesan

Mushrooms with Parmesan

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5 Votes
8
portions
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

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Ingredients

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  • 3
    large portobello or porteenies mushrooms
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  • 2
    egg
  • 1/2 cup
    (125 mL)
    breadcrumbs
  • 1/4 cup
    (60 mL)
    grated Parmesan cheese
  • 1
    pinch of black pepper
  • 1 Tbsp.
    (15 mL)
    extra virgin olive oil
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    1 L SELECTED VARIETIES


  • 2 cups
    (500 mL)
    tomato sauce
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Preparation

Wipe mushrooms with a damp cloth and dry with a paper towel.

Cut and discard stem ends.

Cut 1/8 in. (1/4 cm) thick slices.

Lightly beat eggs.

In another bowl, mix bread crumbs, cheese and pepper.

Dip mushroom slices in egg, then in bread crumb mix.

In a frying pan, heat oil and brown mushrooms on both sides, a few slices at a time.

Serve with tomato sauce.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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