Onion-Crusted Portobellos

Onion-Crusted Portobellos

1 cup french-fried onions
1/2 cup bread crumbs
4 large eggs, beaten very well
8 oz. sliced Portobello mushrooms
Salt and ground black pepper
Vegetable oil, for frying

In a large, deep skillet, heat 1-inch of oil to 350 degrees. Place french-fried onions in a large zip-top bag. Press out the air and seal. Using a rolling pin, crush onions in the bag and transfer to a shallow dish. Add the bread crumbs and combine. Season to taste with salt and pepper. Place beaten eggs in another shallow dish. Dip the mushroom slices in the beaten egg and shake off the excess. Dredge in the bread crumb mixture until well coated. Repeat with remaining mushroom slices. Working in batches, fry the mushrooms until golden brown, about 2 minutes per side. Carefully remove and drain on paper towels. Serve with dip.

Footnotes - I serve these with Marie's Creamy Italian Garlic Dressing as a dip.