Here’s something that you may not have known about me… I grew up in the mushroom capital of the world! Yep, I did. For a long time, I only associated mushrooms with a REALLY BAD SMELL because we lived right next door to a mushroom company and boy does it stink when they clean out the mushroom houses.
Luckily I have grown to love them and I know that they are really good for us as they are full of VITAMIN D! I did chuckle when I read about ‘sunning’ my mushrooms in my Trim Healthy Mama Cookbook. This recipe as it is would not be THM approved but I may try to make some adjustments to it in the future.
This is a recipe that I’ve had for a LONG time and I love these things! I could probably eat all of them in one sitting if no one else wanted any but I do try to have a little self-control so that others can share in their deliciousness.
- 1/2 c. all-purpose flour
- 1/2 t. paprika
- 1 c. soft bread crumbs
- 1/2 c. grated Parmesan cheese
- 2 t. dried, crushed basil
- 2 eggs, beaten slightly
- 2 T. milk
- 1 pkg (16 oz) mushrooms
- 1/4 c. butter, melted
- 1/4 c. mayonnaise
- 1 T. Dijon-style mustard or prepared horseradish
- 1 T. chopped fresh parsley
Preheat oven to 450.
Lightly grease a cookie sheet.
In a plastic bag or pie plate, combine the flour and paprika.
In another bag or pie plate, combine the crumbs, cheese, and basil.
In a small bowl combine eggs and milk.
Shake or roll the mushrooms in the flour mixture, then in the egg mixture.
Shake or roll in the crumbs and place the mushrooms, cap side down, on the cookie sheet.
Bake 10 minutes.
Serve with dipping sauce.
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