Portabella Mushroom Fries

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 large portabella mushroom caps
• extra virgin olive oil, for drizzling, plus 1/4 cup
• steak seasoning, such as montreal steak spice or coarse salt and black pepper
• 2 eggs, beaten
• 1/4 cup flat leaf parsley, chopped
• 1 cup italian seasoned breadcrumbs
• 1/2 cup grated parmesan cheese

Recipe

• 1 preheat a grill pan over medium high to high heat.
• 2 scrape the gills off the underside of portobello mushroom caps with a spoon.
• 3 brush caps gently with a damp cloth to clean them.
• 4 drizzle caps with oil to keep them from sticking to the grill pan and season the caps with steak spice or salt and black pepper.
• 5 grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender.
• 6 remove from heat and cool 5 minutes.
• 7 slice grilled caps into 1/2-inch strips.
• 8 turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. cook "fries" over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup.
• 9 "fries" will brown in 2 or 3 minutes on each side.