PORTOBELLO FIRED WITH CREAMY HORSERADISH DIP

PORTOBELLO FIRED WITH CREAMY HORSERADISH DIP

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • FOR DIP

  • 2

    T LIGHT MAYO

  • 2

    t PREPARED HORSERADISH

  • 1

    t WORCESTERSHIRE SAUCE

  • 1

    t FINELY CHOPPED FLAT LEAR PARSLEY

  • t SALT

  • FOR FIRES

  • ½

    CUP BREAD CRUMBS

  • 2

    T FINELY CHOPPED FLAT LEAF PARSLEY

  • 1

    t SALT

  • ½

    t CAYENNE

  • 2

    LARGE EGGS

  • 4

    LARGE PORTOBELLO MUSHROOMS STEMS REMOVED

  • ½

    CUP CANOLA OIL

Directions

TO MAKE DIP WHISK THE MAYO, HORSERADISH, WORCESTERSHIRE, PARSLEY AND SALT TOGETHER IN SMALL BOWL. COVER WITH PLASTICE WRAP AND REFRIGERATE UNTIL SERVING. TO MAKE THE FRIES PREHEAT OVEN TO 300. WHISKE TH BREAD CRUMBS, PARSLEY SALT AND CAYNNE IN A MED BOWL. WHISK THE EGGS IN ANOTHER BOWL UNTIL BLENDED. SLICE THE PORTOBELLO INTO 1/4 STICKS. IN SMALL BATCHES DIP THE MUSHROOM STICKS FIRST IN THE BOWL OF EGGGS AND THEN THE BOWL OF BREAD MIXTURE, GENTLEY ROLLING THE MUSHROOM STICKS TO COAT ALL FOUR SIDES. TRANSFER TO PLATE. HEAT THE OIL IN LARGE SKILLET OVER MED-HIGH HEAT FOR 2 TO 3 MIN. ADD A SMALL MUSHROOM STICK TO PAN (IF LOTS OF BUBBLE IMMEDIATLEY SURROUND THE MUSHROOMS THEN OIL IS READY) ADD ABOUT HALF OF THE STICK AND FRY UNTIL STICKS ARE GOLDEN BROWN AND CRISP. 4 - 6 MIN. KEEP WARM UNTIL SERVED.


Nutrition

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