INGREDIENTS
• 4  medium portabella mushroom caps (about 1 pound)
• 1 large egg
• 1/3 cup plain dried bread crumbs
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons vegetable oil
 

DIRECTIONS
Cut portabellas in 1/2-inch thick slices.

In a small bowl beat egg with the salt and pepper; on a plate, spread breadcrumbs.

Dip mushroom slices in the egg mixture then coat with breadcrumbs shaking off excess.

In a large skillet, over medium heat, heat oil.

Add portabella slices (do not crowd); cook, turning often, until golden on all sides, about 5 minutes.

Repeat with remaining mushrooms.