Ingredients

• 4 four inch portobello mushrooms (fresh so the caps are still a little tucked under)
  
• 1 cup Wondra (the fine flours sticks to the mushroom)
  
• 1 cup panko
  
• 2 eggs, beaten
  
• 1/2 cup grated parmesan cheese
  
• 1 teaspoon dried thyme