Portobello Mushroom Fries
4 large portabella mushroom caps
extra-virgin olive oil, for drizzling
1/4 c steak seasoning, such as Montreal Steak Spice or coarse salt and black pepper
2 eggs, beaten
1/4 c flat leaf parsley, chopped
1 c Italian seasoned breadcrumbs
1/2 c grated parmesan cheese
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.
Drizzle caps with oil to keep them from sticking to the grill pan and season
the caps with steak spice or salt and black pepper.
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" strips.
Turn strips in egg, then coat in mixture of parsley, bread crumbs and
cheese.
Cook “fries” over medium high heat in enough extra-virgin olive oil to coat
a nonstick skillet in a thin layer, about 1/4 c. “Fries” will brown in 2 or
3 minutes on each side.
Serves 4.
Source: Suzannah Copykat