2 tbsp. grated fresh parmesan cheese
1 tbsp. minced fresh basil or 1 tsp. dried basil
1 large egg, slightly beaten
1 large egg white, slightly beaten
4 4 inch portabellas mushrooms caps
2 tbsp. all purpose flour
1 tbsp. olive oil
2 tbsp. lemon juice

Combine first four ingredients in a small bowl. Place mushrooms and flour in a plastic bag and shake to coat. Heat oil in a large nonstick skillet on medium heat. Dip mushrooms in egg mixture and place mushrooms cap side down in skillet. Sauté for 2 minutes per side or until golden brown. Sprinkle lemon juice evenly over mushrooms. Remove from skillet and place on baking sheet, bake at 400°F for ten minutes or until mushrooms are tender.