Crisp-Coated Mushrooms Recipe - Cooking Index
Crisp-Coated Mushrooms Recipe - Cooking Index
| 1/4 cup | 49g / 1.7oz | Egg beaters 99% egg substitute, thawed |
| 1/2 teaspoon | 2.5ml | Onion salt |
| 9 | Hot pepper sauce - if desired | |
| 1/4 cup | 15g / 0.5oz | All-purpose flour |
| 3/4 cup | 109g / 3.8oz | Melba toast rounds - about 18, crushed |
| 8 oz | 227g | Fresh mushrooms - whole, * see note |
| Vegetable cooking spray - if desired |
Heat oven to 450F.
Line 15x10x1-inch baking pan with foil. In small bowl, combine egg product, onion salt and hot pepper sauce; blend well. Place flour in resealable plastic bag or another small bowl; place snack crumbs on sheet of waxed paper or in another small bowl. Place mushrooms in bag with flour; shake to coat. For each mushroom, shake off excess flour. Dip into egg mixture; coat well with snack crumbs. Place in foil-lined pan. For crispier mushrooms, spray both sides of mushroom with nonstick cooking spray. Bake at 450F. for 8 to 12 minutes or until hot and crisp.
*TIP: *If desired, about 2 cuts small broccoli florets can be substituted for the mushrooms.
Source:
Pillsbury
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