Sesame Baked Mushrooms
Yield
6 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
mushrooms
medium to large, fresh |
|
| 1 | each |
eggs
|
|
| ¾ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
ground |
|
| ½ | cup |
sesame seeds
or 1/4 cup sesame seeds and 1/4 cup dry bread crumbs |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
mushrooms
medium to large, fresh |
|
| 1 | each |
eggs
|
|
| 3.8 | ml |
salt
|
|
| 0.6 | ml |
black pepper
ground |
|
| 118 | ml |
sesame seeds
or 1/4 cup sesame seeds and 1/4 cup dry bread crumbs |
|
Directions
Preheat oven to 350℉ (180℃).
Rinse, pat dry and trim stems of fresh mushrooms (halve if large).
In a small bowl, lightly beat egg with salt and black pepper.
Place sesame seed (or mix) in a small bowl. Pierce mushrooms with fork.
Dip first into egg mixture, then into sesame seed. Place on a lightly greased jelly-roll pan.
Bake until golden, 15 to 20 minutes. Serve hot.
