8 small Portobello mushroom caps
4 2-inch slices of fresh Mozzarella cheese
2/3 cup seasoned flour
1 egg, slightly beaten with 2 tablespoons milk
1/4 cup finely chopped mild herbs
1 cup fine bread crumbs
2 tablespoons basil
Salt and pepper

Preheat frying pan. Season each mushroom and slice of cheese with salt and pepper. Sandwich the slices of mozzarella cheese between two portobello caps. Mix the herbs with the bread crumbs and season with basil. Dredge each sandwich in seasoned flour. Dip the sandwich in the egg wash, removing any excess. Dredge the sandwich in the herb bread crumbs. Fry each sandwich for 2-3 minutes or until the sandwich is golden brown. Remove from frying pan and drain on paper lined plate. Season with basil. Makes 4 sandwiches.