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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | slices | bread | 2 | teaspoons | olive oil | 4 | clove | garlic minced | 1 | teaspoon | dried Italian seasoning, crumbled | 1/8 | teaspoons | Lemon Pepper (optional) | 1 | tablespoon | Lemon zest grated | 1 | tablespoon | olive oil spray | 2 | cups pieces or slices | Mushrooms, Sliced-package 8 ounce | 1/3 | cup (8 fl oz) | lowfat plain yogurt | 1/8 | teaspoon | Paprika | 4 | wedges or slice (1/8 of one 2-1/8" dia lemon) | lemon, cut into wedges |
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Steps
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Sequence
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Step
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| | 2 | In a large non-stick skillet add olive oil and heat over medium-high heat. Cook the bread crumbs, garlic, Italian seasoning and lemon pepper for six minutes or until golden brown stirring frequently. Remove from heat. | | 4 | Preheat the oven to 450 degree F. Lightly spray a baking sheet with olive oil. | | 5 | In a large bowl gently stir together the mushrooms and yogurt to coat. Arrange a single layer of mushrooms about 1/4 inch apart on the baking sheet. | | 6 | Sprinkle the mushrooms with the breadcrumb mixture, then with paprika. | | 7 | Bake for 5 minutes. | | 8 | To serve, gently place the mushrooms on the platter. Sprinkle the mushrooms with any remaining breadcrumbs. Garnish with lemon wedges. |
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