Title: Portobello & mozzarella sandwich
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
        8 sm Portobello mushroom caps
        4    (2-inch)
      2/3 c  seasoned flour
        1    egg, slightly beaten with 2
  :       sl fresh Mozzarella cheese
        TB milk
      1/4 c  finely chopped mild herbs
        1 c  fine bread crumbs
        2 TB chiffonade basil
  :          Salt and pepper
  
  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 2-3 minutes or until the sandwich
  is golden brown. Remove from the fryer and drain on a paper-lined
  plate. Season with Essence.
  
  Yield: 4 sandwiches