Serve up a restaurant-style appetizer at home with this guilt free, low fat recipe for Baked Breaded Garlic Mushrooms.
I don’t eat a lot of fried foods; I never really have.
I make exceptions for certain foods when eating out but hardly ever fry things at home and when I do, I always shallow fry.
It’s not really the calories I don’t find appealing. It’s the greasy taste and oily residue left in my mouth that’s the biggest turnoff.
Oh, and the mess!
I have a glass top stove, and the sight of splattered grease on it bugs me in an unnatural way. I clean it every night, and when my husband pan fries himself a steak I honestly have to leave the room to keep from starting a full-blown, marital incident.
What can I say? I guess I’m a little bit crazy, but isn’t everyone a little bit crazy?
So is it any wonder I didn’t choose to fry this recipe? Why fry when you can have all the taste without the fat (and mess)?
These little babies are ridiculously tasty. I could eat them every day. I mean it.
The garlic mixed with the Parmesan cheese in the coating is a winning combination. I eat it with sour cream and chive dip, but you can serve them with whatever you choose.
They are great for parties or just for a snack and once you try them, I think you’ll agree there is no need for frying.