Recipes
Chicken-Fried Portobello Mushroom Steak

Some Southerners believe everything, not just chicken, tastes good when deep fried. For them, it's that crispy crust that makes a meal so thoroughly enjoyable. Chef Conlan achieves that crispy crust not by frying the food over burners, but by "frying" it in the oven and using toasted whole wheat bread crumbs. Each serving has only 360 calories and 5 grams of fat.

Ingredients
1 cup whole wheat bread crumbs
1/2 cup buttermilk
1  egg white
1/4 cup flour
1 teaspoon paprika
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon dried leaf oregano
2  large portabello mushrooms, stemmed and cut into 1/2-in thick vertical slices
Directions
Preheat the oven to 275°F. Bake the bread crumbs for several hours until they are dried out, and then grind them in a food processor. Set aside.

Whisk the buttermilk and egg white in a large bowl. In a separate bowl, combine the bread crumbs, flour, and spices.

Preheat the oven to 400°F. Dip each mushroom piece first into the buttermilk mixture, then into the seasoned bread crumbs. Spray each piece lightly with nonstick cooking spray and arrange in a single layer on a nonstick baking sheet. Bake for 12-15 minutes or until crisp.

Ease of Preparation: Easy

Preparation Time: 15 min
bake bread crumbs for several hrs

Cook Time: 12-15 min

Servings: 4

Recipe By: Joe David

From:  Gourmet Getaways
Used with permission of GPP Travel

home