Potabella Parmesana

• 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

1. Clean Mushrooms and discard stems.
2. Flour Mushrooms
3. Dip Mushrooms in Milk/Egg Wash
4. Assemble Batter
5. Mix All Batter ingredients in a Bowl Then dip the Mushroom in the Batter
6. Preceed to Frying on medium heat Fry the Mushroom in the Olive Oil and Crushed Garlic
7. Place Fried Mushrooms in a baking Dish
8. Prepare Sauce in a Large Sauce Pan Combine all incredients bring to full Boil then let simmer for 15 minutes.
9. 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)

muschroom, flour, egg, milk, batter, t, t, t, anise, t, bread crumbs, t, olive oil, mozzerella, sauce, tomatoes, tomatoes, water, onion, t, fresh basil, t, tabasco sauce

Taken from www.epicurious.com/recipes/member/views/potabella-parmesana-1202662 (may not work)