Portabello Wedges

Portobello Wedges


 * 2 ea portobello mushroom Tops
 * 1 egg
 * 1/2 Cup Cream
 * 1 Cup Italian Style bread Crumbs
 * 4 Cups oil

Remove The Stem of The Mushroom And Cut The Top Into 5Equal Strips.

Beat The egg And Cream Together in a Bowl. in a

Separate Bowl, Place The bread Crumbs.

Dip The Mushroom Strips Into The egg Wash, Then RollIn The bread Crumbs (make Sure The Mushrooms Are

Dusted Well).

Fry The Breaded Mushroom Strips For 4 Minutes At
 * 350?f.

Serve With Marinara Sauce For Dipping.

Enjoy.

contributed by

 * World Recipes Y-Group