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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Makes about 24 appetizers. Serving size is 2 mushrooms. Tip: To prepare ahead, coated mushrooms can be covered and refrigerated until baking time. Ingredients:
1/2 cup flour |
1/2 tsp. paprika |
1 cup soft bread crumbs |
1/2 cup grated parmesan cheese |
2 tsp. dried basil, crushed |
1/2 cup egg substitute, slightly beaten |
1/4 cup milk,1% low fat |
16 ounces fresh mushrooms |
1/4 cup smart balance light buttery spread, melted |
1/4 cup fat free mayonaise for dipping sauce |
1 tbsp. dijon mustard for dipping sauce |
1 tbsp. fresh parsley, chopped (for dipping sauce). |
Directions:
1. Preheat oven to 450 degrees
2. Lightly grease 15x10-inch jelly-roll pan.
3. In plastic bag, combine flour and paprika.
4. In another plastic bag, combine crumbs, cheese and basil.
5. In small bowl combine eggs and milk.
6. Shake mushrooms in flour mixture and dip in egg mixture.
7. Shake in crumb mixture, pressing crumb mixture to mushrooms to coat.
8. Arrange mushrooms cap-side down on prepared jelly-roll pan.
9. Drizzle with butter.
10. Bake 10 minutes or until golden brown.
11. Dipping Sauce:
12. In small bowl, combine 1/4 cup mayonaise, 1 tbsp. Dijon-style mustard and 1 tbsp. chopped fresh parsley.
13. Makes 1/4 cup.
14. Serve Mushrooms with dipping sauce.
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