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Crispy Baked Portobello Mushroom Fries
- 2 medium portobello mushrooms, gills removed and sliced 1/4 inch thick
- 1/2 cup flour
- 2 eggs, lightly beaten
- 3/4 cup panko breadcrumbs
- 1/4 cup parmigiano reggiano (parmesan), grated
- 1/2 teaspoon thyme
- salt and pepper to taste
DirectionsView on Closet Cooking
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