Delicious snack of crispy panko-breaded portobello mushrooms with parsley, it will be ideal to have a more varied and healthy option to offer your guests. Pair them with a dip of your choice.
10 pieces of portobello mushrooms cut into 3 cm wide sticks 1 cup of wheat flour for breading 2 beaten eggs for breading 2 cups of Panko for breading 4 tablespoons of parsley for breading 1 tablespoon of salt 1 tablespoon of pepper 1 cup of oil for frying
2
Bread the portobello mushrooms by passing them through flour, egg, and panko mixed with parsley, salt, and pepper.
3
Heat the oil in a skillet over medium heat, and fry the portobellos until they turn color.
4
Remove and, using the Servitoalla® Kleenex Calorie®, eliminate the excess fat. Serve and accompany with the dip.