8 Portebello caps
1 cup Kikkoman panko crumbs
1 cup Good & Gather breadcrumbs
2 tablespoons GoVeggie parmesan cheese
1 teaspoon garlic powder
1 teaspoon oregano
2 teaspoon nutritional yeast
1 cup almond milk (unsweetened)
Salt & pepper to taste
Sistry’s Chili Chipotle
Set the oven to 425 degrees and cut mushrooms into ½ inch wide strips.
Prepare your coating. Take out a bowl and add the panko, bread crumbs, parmesan cheese, oregano, nutritional yeast, black pepper, and garlic powder. In another bowl, add the almond milk.
Take a mushroom piece and dip it into the almond milk,, then the coating mixture. Repeat the process for all of the mushroom pieces.
Prepare a baking sheet by lining it with parchment paper. Place all mushroom pieces in a line and cook for 10 minutes, flip and cook for another 10 minutes or until brown.
Dip, Dip, Hooray!