2 ea portobello mushroom tops
1 ea egg
1/2 cup cream
1 cup Italian style bread crumbs
4 cups oil

Remove the stem of the mushroom and cut the top into 5 equal strips.

Beat the egg and cream together in a bowl. In a separate bowl, place the bread crumbs.

Dip the mushroom strips into the egg wash, then roll in the bread crumbs (make sure the mushrooms are dusted well).

Fry the breaded mushroom strips for 4 minutes at 350°F.

Serve with marinara sauce for dipping.

Submitted by: afshin mahabadi