Mozzarella-Mushroom Bites

Course : Mushrooms
Serves: 4
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1 package part-skim mozzarella cheese -- (16-ounces)
2 large eggs
2 tablespoons Water
1 cup seasoned bread crumbs
1 pounds mushrooms
1 small chopped onion
2 tablespoons vegetable oil
1 can whole tomatoes in thick puree -- (16-ounces)
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper
2 tablespoons Vegetable oil for frying
1/4 cup Parsley for garnish

Preparation / Directions:

Cut mozzarella into 1/2 inch thick slices; cut each slice into 1/2 inch strips. In small bowl or pie plate, beat eggs with 2 tablespoon water. Place bread crumbs on wax paper. Dip mozzarella sticks into egg mixture, then coat with bread crumbs. Place on baking sheet; freeze about 30 minutes to set coating. Meanwhile, dip mushrooms in egg mixture, then coat with bread crumbs; set aside. Tomato Sauce: In small saucepan, saute onion in oil 5 minutes until soft. Add remaining sauce ingredients; bring to a boil. Reduce heat and simmer 10 minutes, stirring to break up tomatoes; keep warm. In 4 quart saucepan, suing deep-fry thermometer, heat 2 inch oil to 370 degrees. In batches, fry mozzarella sticks 1-2 minutes until golden brown. With slotted spoon, remove to paper towels. Repeat procedure with mushrooms. To serve, arrange mozzarella and mushrooms on platter; garnish with parsley. Serve with tomato sauce.


Nutritional Information:

925 Calories (kcal); 41g Total Fat; (39% calories from fat); 37g Protein; 106g Carbohydrate; 376mg Cholesterol; 3309mg Sodium

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