Ingredients
- 4 large portobello mushroom caps
- Extra-virgin olive oil, for drizzling, plus 1/4 cup
- Steak seasoning blend (Montreal)
- 2 eggs, beaten
- 1/4 cup flat-leaf parsley, chopped
- 1 cup italian bread crumbs
- 1/2 cup shredded or grated Parmesan
Directions
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Scrape the gills off the underside of mushroom caps with a spoon
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Brush caps gently with a damp cloth to clean
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Drizzle caps with oil and season with steak seasoning
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Grill 3-4 min. on each side, cool 5 min.
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Slice into 1/2 inch strips
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Dip in egg, then coat in mixture of parsley, bread crumbs, and cheese
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Cook over medium heat in olive oil, 2-3 min on each side