Ingredients
6 Portabella Muschroom
1 Cup Flour
1 Egg
1 Cup Milk
Batter
3T Fresh Oregano
1T Powder Garlic
2T Coarse Sea Salt
1t Anise
3T Fresh Rosemary
2 Cups of Italian Season Bread Crumbs
For Frying
2 T Crushed Garlic
1/2 cup Kalamata Olive Oil
1 Pound Mozzerella (Whole Milk)
Sauce
1 16 oz Can Crushed Tomatoes
1 16 oz Can Whole Plum Tomatoes
1 Cup Water
1 Whole Sauteed Onion
2T Fresh Oregano
1/2 Cup Fresh Basil Chopped
2 T crushed Garlic
2 T Tabasco Sauce
Preparation
Clean Mushrooms and discard stems. Flour Mushrooms Dip Mushrooms in Milk/Egg Wash
Assemble Batter Mix All Batter ingredients in a Bowl Then dip the Mushroom in the Batter
Preceed to Frying on medium heat Fry the Mushroom in the Olive Oil and Crushed Garlic
Place Fried Mushrooms in a baking Dish
Prepare Sauce in a Large Sauce Pan Combine all incredients bring to full Boil then let simmer for 15 minutes.
Take Mushrooms in Large Baking Dish Grate All of the mozerella and spread evenly over Mushrooms. Pour Sauce into Dish Put In Oven on Broil till the cheese is Bubbly (Well Melted)
