PISTACHIO PORTOBELLO
1 Medium Portobello Mushroom
1 Cup Flour
1 Cup Egg Wash
1 Cup Japanese Bread Crumbs
1 Cup Pistachio Nuts (ground)
½ Cup Italian Bread Crumbs
2 oz Olive Oil
1 oz Balsamic Vinegar
3 oz Proscuitto Ham
1 oz Fresh Mozzarella Cheese
2 oz Marinara
Preparation: Marinate mushroom in olive oil and vinegar (20 minutes) Dip mushroom in flour, then egg wash, then pistachio/bread crumb mixture. Sauté in hot pan and flip after 2 minutes. Top with prosecutor ham and fresh mozzarella. Place in 350 degree oven for 2-3 minutes. Serve over warm marinara