Parmesan-Breaded Portobellos

Parmesan-Breaded Portobellos


  • 2 tablespoons grated fresh Parmesan cheese
  • 1 tablespoon minced fresh or 1 teaspoon dry basil
  • 1 large egg, lightly beaten
  • 1 large egg white, lightly beaten
  • 4 (4-inch) portobello mushroom caps
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice


Preheat oven to 400°.

Combine first 4 ingredients in a small bowl. Place mushrooms and flour in a plastic bag; seal and shake gently to coat.

Heat oil in a large nonstick skillet on medium heat. Dip mushrooms in egg mixture. Place mushrooms cap-side down in skillet; saute 2 minutes per side or until golden brown. Sprinkle lemon juice evenly over mushrooms. Remove mushrooms from skillet, and place on a baking sheet. Bake at 400° for 10 minutes or until mushrooms are tender.

  • Yield: Makes 4 servings

Nutritional Information

Calories per serving: 94
Caloriesfromfat per serving: 55%
Fat per serving: 5.8g
Saturated fat per serving: 1.5g
Monounsaturated fat per serving: 3.3g
Polyunsaturated fat per serving: 0.6g
Protein per serving: 5.1g
Carbohydrate per serving: 6g
Fiber per serving: 0.7g
Cholesterol per serving: 58mg
Iron per serving: 0.9mg
Sodium per serving: 88mg
Calcium per serving: 53mg

This Recipe Is