Deep-fried portobello mushrooms

Ingredients:

Preparation:

1. In a bowl, combine 1 cup breadcrumbs, 1/4 cup grated Pecorino, 2 tablespoons chopped parsley, and a pinch of salt and black pepper. In another bowl, beat 1 egg with 2 tablespoons water.
2. Scrape the gills off 3 portobello mushroom caps; cut the caps into strips. Dredge the mushrooms in flour; dip in egg, then in breadcrumbsFry in vegetable oil heated to 175°C until golden brown. Serve with ketchup.