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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Offer this eye-appealing appetizer at your next party and get ready to hand out the recipe. Barbara McCalley of Allison Park, Pennsylvania deep-fries breaded mushrooms before adding them to a bed of spaghetti sauce. Ingredients:
1 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 eggs |
1 tablespoon water |
1 cup seasoned bread crumbs |
1 pound medium fresh mushrooms, stems removed |
oil for deep-fat frying |
1 jar (26 ounces) marinara sauce or meatless spaghetti sauce |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1/4 cup grated parmesan cheese |
Directions:
1. In a large resealable plastic bag, combine the flour, salt and pepper. In a shallow dish, beat eggs and water. Place bread crumbs in another shallow dish. Add mushrooms to the flour mixture; seal bag and shake to coat. Dip in egg mixture, then coat with bread crumbs. Let stand for 10 minutes.
2. In a deep saucepan, electric skillet or deep-fat fryer, heat oil to 375°. Fry mushrooms, six to eight at a time, for 1-2 minutes or until golden brown, turning occasionally. Drain on paper towels.
3. Pour spaghetti sauce into an ungreased 13-in. x 9-in. baking dish. Top with the mushrooms. Sprinkle with cheeses. Bake, uncovered, at 350° for 4-6 minutes or until cheese is melted. Yield: about 2 dozen.
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