Ingredients
- 8 small portobello caps
- 4 (2-inch) slices of fresh mozzarella
- 2/3 cup seasoned flour
- 1 egg, slightly beaten with 2 tablespoons milk
- 1/4 cup finely chopped mild herbs
- 1 cup fine bread crumbs
- Essence, recipe follows
Directions
Preheat the fryer. Season each mushroom and slice of cheese with salt and pepper. Sandwich the slices of Mozzarella cheese between two portobello caps. Mix the herbs with the bread crumbs and season with Essence. Dredge each sandwich in the seasoned flour. Dip the sandwich in the egg wash, removing any excess. Dredge the sandwich in the herb bread crumbs. Fry each sandwich for 2 to 3 minutes or until the sandwich is golden brown. Remove from the fryer and drain on a paper-lined plate. Season with Essence.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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By robinm5878_3858365
Lexington, TN
on October 13, 2006
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This was an easy & healthy recipe. However, the first time I made it I got sliced mushrooms. I think I liked it better the first time, the caps made it taste to mushroomy. But we enjoyed it either way & have passed this recipe to several people.
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