Fried Mushrooms Marinara
Offer this eye-appealing appetizer at your next party and get ready to hand out the recipe. I deep-fry breaded mushrooms before adding them to a bed of spaghetti sauce. —Barbara McCalley, Allison Park, Pennsylvania
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 large eggs
- 1 cup all-purpose flour
- 1/4 cup grated parmesan cheese
- 1 tablespoon water
- 1 cup seasoned bread crumbs
- oil for deep-fat frying
- 1 cup shredded part-skim mozzarella cheese
- 1 pound medium fresh mushrooms stems removed
- 1 jar (26 ounces) marinara sauce or meatless spaghetti
- Carbohydrate 124.597643192443 g
- Cholesterol 641.120000007008 mg
- Fat 23.4466325190765 g
- Fiber 7.2133603150461 g
- Protein 43.2962441215159 g
- Saturated Fat 7.38538261367993 g
- Serving Size 1 1 dozen. (565g)
- Sodium 3069.75161331264 mg
- Sugar 117.384282877397 g
- Trans Fat 3.50628251642072 g
- Calories 892 calories
In a large resealable plastic bag, combine the flour, salt and pepper. In a shallow dish, beat eggs and water. Place bread crumbs in another shallow dish. Add mushrooms to the flour mixture; seal bag and shake to coat. Dip in egg mixture, then coat with bread crumbs. Let stand for 10 minutes., In a deep saucepan, electric skillet or deep-fat fryer, heat oil to 375degrees. Fry mushrooms, six to eight at a time, for 1-2 minutes or until golden brown, turning occasionally. Drain on paper towels., Pour spaghetti sauce into an ungreased 13x9-in. baking dish. Top with the mushrooms. Sprinkle with cheeses. Bake, uncovered, at 350degrees for 4-6 minutes or until cheese is melted.
