pan fried porobello sandwich

Name: pan fried porobello sandwich Recipe
Prep time: 15 min
Cook time: 2 min
Total time: 17 min
Yield: 1
Ingredients: .5 tbsp Mayonnaise regular (mayo); 2 serving Tomato slices (1); 1 serving Portobello mushroom cap - 1 cap = about 1 cup (by SHANNALEEG); 1 large Fried Egg; 0.5 cup shredded Romaine Lettuce (salad); 2 slice medium (4 x 2-1/2 x 1 Bread french or vienna (includes sourdough); 2 1tsp Olive Oil; 1 clove Garlic; 1 tbsp Alber's Yellow Corn Meal

Minutes to Prepare: 15
Minutes to Cook: 2

Number of Servings: 1

Ingredients

.5 tbsp Mayonnaise, regular (mayo) 2 serving Tomato slices (1) 1 serving Portobello mushroom cap - 1 cap = about 1 cup (by SHANNALEEG) 1 large Fried Egg 0.5 cup, shredded Romaine Lettuce (salad) 2 slice, medium (4" x 2-1/2" x 1 Bread, french or vienna (includes sourdough) 2 1tsp Olive Oil 1 clove Garlic 1 tbsp Alber's Yellow Corn Meal

Directions

slice baguette and spread with olive oil and minced garlic clove. Grill cut side down on flat top or in pan. Add remaining oil to pan. Beat egg. Dip portobello cap in egg and coat with corn meal. Season portobello to taste. Fry briefly on both sides until crispy. Assemble sandwich by spreading mayo on one side of baguette and placing fried mushroom on baguette. Top with lettuce and mayo. (optional: add a slice of swiss cheese or dash of hot sauce).

Serving Size: 1 serving

Number of Servings: 1

Recipe submitted by SparkPeople user SPILOLLA.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 644.3
Total Fat: 24.8 g
Cholesterol: 185.9 mg
Sodium: 915.7 mg
Total Carbs: 83.3 g
Dietary Fiber: 6.7 g
Protein: 21.2 g

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