CHEESE STUFFED PORTOBELLO BURGERS

Ingredients:

1/2	pack	MAGNOLIA CREAM CHEESE, cut into three
3	pc	large Portobello mushrooms, stems removed and caps cleaned
3/4	cup	grated mozzarella
1	cup	MAGNOLIA ALL PURPOSE FLOUR
2	pc	MAGNOLIA BROWN EGGS, beaten
1-1/2	cups	Japanese breadcrumbs
2	cups	cooking oil
3	pc	burger buns

Procedure:

Add 1 portion of cream cheese on the inside of the mushroom and top with 1/4 cup of mozzarella cheese. Make sure to slightly pack the cheese in. Do the same for the other 2 mushroom caps.
Dredge in flour, coat with egg, and then breadcrumbs. Double coat with egg and then breadcrumbs. Refrigerate for 15 minutes until the coating has set.
In hot oil over medium heat, fry mushrooms for 2 minutes per side. Serve with toasted burger buns.

Makes 3 servings.

(Yield: 3 burgers/1 burger per serving)

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