Ingredients20 m servings 286
- Heat oil in a small saucepan to 375 degrees F (190 degrees C).
- Spread bread crumbs into a shallow dish. Dip mushroom slices in beaten egg, dredge them in bread crumbs to coat, and cook them in hot oil until golden brown, about 5 to 6 minutes. Repeat until all mushrooms are cooked; drain on a plate lined with paper towels.
- Blend feta cheese and lemon juice in a blender. Stream water into feta mixture as it blends until you get a desirable consistency. Serve with mushrooms.
- Editor's Note:
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Per Serving: 286 calories; 15.1 25.3 14.3 142 487 Full nutrition
ReviewsRead all reviews 4
I made this recipe as a side dish with My Fillet Mignon Bruscany recipe. I found it to be a perfect match with my steak. The saltiness of the feta was tantalizing to the pallet against mild flav...
I am only rating this one the breading/frying method of the mushrooms, as this was a last minute decision and I did not have the feta for the sauce...The mushrooms turned out great! I've never m...
The mushrooms on their own are very bland and are in need of some salt. I even used Italian bread crumbs! Now the dipping sauce helps out tremendously. When you let the sauce sit it looks lik...