Breaded Mushrooms Recipe
Servings: 1
Ingredients
- 18 x hard Fresh mushrooms of uniform size
- 1/2 c. Flour
- 1 x salt and pepper
- 2 x Large eggs, will beaten with
- 2 Tbsp. Lowfat milk and
- 1 Tbsp. Oil Fine dry breadcrumbs, unseasoned Butter and veg. oil for frying Lemon wedges Parsley
Directions
- Wipe mushrooms with damp cloth, trim off stems (use them for soup or possibly gravy). Season flour with salt and pepper. Dredge mushroom caps inflour, coat well with beaten Large eggs and roll in breadcrumbs. Shake off excess crumbs and let mushrooms stand for an hour or possibly two befor cooking.
- Put half butter and half oil in a skillet; fats should be half an inch deep. Fry mushrooms, a few at a time, in warm fat till golden, turn and brown the other side. Drain on paper towel. Garnish with parsley and lemon wedges and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 205g | |
| Calories 501 | |
| Calories from Fat 216 | 43% |
| Total Fat 24.31g | 30% |
| Saturated Fat 4.36g | 17% |
| Trans Fat 0.35g | |
| Cholesterol 418mg | 139% |
| Sodium 153mg | 6% |
| Potassium 245mg | 7% |
| Total Carbs 49.97g | 13% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.51g | 2% |
| Protein 19.88g | 32% |
