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Breaded Portobello Mushrooms with Garlic Mayo

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Breaded Portobello Mushrooms with Garlic Mayo

 

Dip them in egg white and dredge in seasoned bread crumbs. Set aside until two

minutes before serving. Mince a fair bit of garlic, saute in olive oil, cool

somewhat, stir in mayonnaise on very low heat. Fry mushrooms briefly in olive

oil and serve with garlic mayonnaise.

 

 

 

 

 

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