Ingredients

• 8 small Portobello mushroom caps
• 4 (2-inch) slices of fresh Mozzarella cheese
• 2/3 cup seasoned flour
• 1 egg, slightly beaten with 2 tablespoons milk
• 1/4 cup finely chopped mild herbs
• 1 cup fine bread crumbs
• 2 tablespoons chiffonade basil
• Salt and pepper
• Bayou Blast

Instructions

1. 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 Bayou Blast. 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.

Ingredients

• 8 small Portobello mushroom caps
• 4 (2-inch) slices of fresh Mozzarella cheese
• 2/3 cup seasoned flour
• 1 egg, slightly beaten with 2 tablespoons milk
• 1/4 cup finely chopped mild herbs
• 1 cup fine bread crumbs
• 2 tablespoons chiffonade basil
• Salt and pepper
• Bayou Blast

Instructions

1. 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 Bayou Blast. 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.