Portobello Mushroom Tots

Ingredients

• 2 large Portobello mushrooms

• 1 cup flour

• Salt and pepper to taste

• 2 eggs

• 2 Tablespoons water

• 3 cups Panko breadcrumbs

• 2 Tablespoon Italian seasonings

• ½ cup grated Parmesan cheese

• 1 cup vegetable oil

Method

1. Mix the flour with salt and pepper

2. Mix the panko with the Italian seasonings and Parmesan cheese

3. Beat the egg in a bowl

4. Set up a dredging station with the flour, egg, and panko

5. Clean the mushrooms, discard the stem, and slice the cap into 3/4-inch dice

6. Dredge the sliced mushroom caps in the flour, dip into the egg mix, then coat well with the panko mixture, set on a plate

7. Sauté in the oil in a nonstick skillet over medium heat until crisp and golden brown

Serve with your favorite dipping sauce