Crispy Portobello Mushroom Salad---FREE RECIPE

  1. Crispy Portobello Mushroom Salad---FREE RECIPE
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Description

This salad will go over big with you luncheon guests!
Recipe Yield: 20 Servings 
Ingredients:
20  pieces 
Portobello mushrooms - medium sized, stems removed
5  cups 
Flour - all purpose, seasoned with salt and pepper
1 1/4  qt. 
Whole eggs - whipped
5  cups 
Panko bread crumbs
6 1/4  lbs. 
Mixed Salad greens - 1-inch pieces
1 1/4  lbs. 
Roasted red pepper - julienne cut
1 1/4  lbs. 
Tomato - 1/2 inch dice
1 1/4  lbs. 
Artichoke hearts - fresh or canned, quartered
10  oz. wt. 
Parmesan cheese - shredded
1  qt. 
Hidden Valley Country Creamy Italian Dressing
 as needed 
Mel-Fry, Free High Performance Zero Trans Fat Multi Purpose Oil
Instructions:
  1. For one order dredge one mushroom cap in seasoned flour, then in the egg wash.
  2. Repeat step 1 then dredge the mushrooms in the Japanese bread crumbs.
  3. Deep fry the breaded mushroom cap until golden brown (approximately 2 minutes), remove from fryer and hold warm.
  4. In a medium sized stainless steel mixing bowl gently toss 5 oz. wt. of mixed greens with 1 oz. wt. each of peppers, tomato and artichoke with 1 1/2 fl. oz. of Italian Dressing.
  5. Transfer salad mixture to a large chilled serving bowl.
  6. Cut the crispy fried portabello mushroom into quarters and place on top of the salad.
  7. Garnish with 1/2 oz. wt. of parmesan cheese.