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Yield: 4 Portions

• 4.00 medium portabella mushroom caps (about 1 pound)
• 1.00 large egg
• 1/3 cup plain dried bread crumbs
• 0.25 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2.00 tablespoons vegetable oil

Cut portabellas in 1/2-inch thick slices.

In a small bowl beat egg with the salt and pepper; on a plate, spread breadcrumbs.

Dip mushroom slices in the egg mixture then coat with breadcrumbs shaking off excess.

In a large skillet, over medium heat, heat oil.

Add portabella slices (do not crowd); cook, turning often, until golden on all sides, about 5 minutes.

Repeat with remaining mushrooms.

The Mushroom Council -



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