10 pieces of portobello mushrooms cut into canes 3 cm wide 1 cup of wheat flour for breading 2 pieces of beaten egg to batter 2 cups Panko to brew 4 tablespoons of parsley to bread 1 tablespoon of salt 1 tablespoon of Pepper 1 cup of oil for frying
Beat the portobellos mushrooms through flour, egg and panko mixed with parsley, salt and pepper.
Heat the oil in a pan over medium heat, and fry the portobellos until they take color.
Remove and with the help of Servitoalla® Kleenex Calorie® removes excess fat. Serve and accompany the dip.