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Colette & Cassi's Country Kitchen!

Parmesan-Breaded Portobellos

2 tablespoons grated fresh Parmesan cheese

1 tablespoon minced fresh or 1 teaspoon dry basil

1 large egg, lightly beaten

1 large egg white, lightly beaten

4 (4-inch) portobello mushroom caps

2 tablespoons all-purpose flour

1 tablespoon olive oil

2 tablespoons lemon juice

Preheat oven to 400.

Combine first 4 ingredients in a small bowl. Place mushrooms and flour in a plastic bag; seal and shake gently to coat.

Heat oil in a large nonstick skillet on medium heat. Dip mushrooms in egg mixture. Place mushrooms cap-side down in skillet; saut 2 minutes per side or until golden brown. Sprinkle lemon juice evenly over mushrooms. Remove mushrooms from skillet, and place on a baking sheet. Bake at 400 for 10 minutes or until mushrooms are tender.

Per Serving: Calories 94 (55% from fat); Fat 5.8g (sat 1.5g, mono 3.3g, poly 0.6g); Protein 5.1g; Carbohydrate 6g; Fiber 0.7g; Cholesterol 58mg; Iron 0.9mg; Sodium 88mg; Calcium 53mg