Breaded Portobello Mushrooms With Dijon Recipes

PANKO-CRUSTED PORTABELLA MUSHROOM BURGER

Steps:

• Heat the peanut oil to 350 degrees F in a large cast-iron skillet.
• Heat a grill pan over medium-high heat. Grill the pineapple slices to get nice grill marks, about 2 minutes per side. Butter and grill the buns as well.
• Set up a breading station of flour, eggs and panko seasoned with salt and pepper, in 3 separate shallow dishes. Dredge each mushroom cap in the flour first, then the egg and finally the panko. Fry the breaded mushrooms until golden brown and cooked through, 4 to 5 minutes. Drain on a baking sheet lined with a cooling rack or paper towels.
• Whisk together the mayonnaise and teriyaki sauce in a small bowl.
• For the sandwich build: Spread some teriyaki mayo on the bottom and top halves of the buns. Top the bottom bun with a pineapple slice, a fried portobello mushroom cap, some onion slices and red lettuce leaf. Oh man!

JIM'S BEER-BATTERED PORTOBELLO MUSHROOMS

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Whisk ale, flour, sesame seeds, cornstarch, and baking powder in a large bowl. The batter will be thick and slightly lumpy.
• Dip 7 to 8 strips of mushroom at a time into the batter, shaking off excess.
• Fry mushrooms in batches in the preheated oil until golden brown, 5 to 6 minutes.

CHEESY, STUFFED PORTOBELLO MUSHROOM BURGERS

Steps:

• Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
• Roast the mushrooms: Arrange the mushrooms, stem side up, onions and garlic cloves in a single layer on 1 prepared baking sheet. Drizzle with half of the olive oil. Drizzle 1/2 cup water around the mushrooms on the baking sheet. Season generously with salt and pepper. Roast in the center of the oven until the mushrooms shrink in size and become darker brown, 15 to 18 minutes. Remove and let cool.
• Bread the mushrooms: In a medium bowl, whisk the eggs with a splash of water. In another medium bowl, combine the breadcrumbs with the granulated garlic. Dip each mushroom in the egg mixture and then coat completely with the breadcrumbs. Reserve everything.
• Fry the mushrooms: In a large skillet, heat the remaining olive oil over medium heat until it begins to smoke. Add the mushrooms in a single layer. Cook on one side until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, another 2 to 3 minutes. Remove the mushrooms from the oil and arrange in a single layer on a clean baking sheet. Season with salt and pepper.
• Make the filling: In a medium bowl, combine the roasted garlic cloves and onion slices with the cheese. Add any remaining egg and 1/4 cup of the breadcrumbs leftover from the breading. Add the basil and mix well.
• Assemble and bake: On the same baking sheet, place 2 portobellos, stem-side up, with some distance between them. Pile half of the filling on each and then top with the remaining mushrooms, pressing gently but firmly down, so it forms a fairly compact sandwich. Bake until the cheese melts, 6 to 8 minutes.
• Arrange the lettuce to form 2 cups. Drizzle some pickle juice and red wine vinegar into the cups. Season with salt and pepper and then top with some sliced pickles.
• Place each mushroom burger onto a bottom bun. Flip a lettuce cup onto each burger and top with the top bun. Serve.

PORTOBELLO MUSHROOM SANDWICHES WITH CRANBERRY DIJON MUSTARD

Steps:

• Mustard---heat the oil in a small skillet; saute the shallot until soft, about 3 minutes.
• Combine the mustard, cranberry sauce, cooked shallots, and vinegar in a food processor; pulse until pureed.
• Use immediately or store in the refrigerator for up to 1 week.
• To marinate the mushrooms, whisk together the oil, vinegar, marjoram, garlic, and sugar in a bowl; set the clean mushrooms, stem side down, in a glass baking dish; pour the marinade over the mushrooms; cover with plastic wrap and refrigerate for 15 minutes.
• Preheat the broiler or prepare a hot fire in a charcoal or gas grill.
• Arrange the drained mushrooms on the broiler pan and broil 6 inches from the heat, or place on the grill.
• Cook for 3-5 minutes on each side, depending on the size of the mushrooms; set aside to cool slightly.
• Lightly toast the cut sides of the split rolls.
• Place each on an individual serving plate and spread with cranberry mustard.
• Place a grilled mushroom on each roll bottom; sprinkle with salt and a few grinds of black pepper.
• Top with the other half of the roll and serve immediately.

PAN ROAST PORTABELLA MUSHROOMS WITH DIJON VINAIGRETTE & ASIAGO CHEESE

Steps:

• Preheat an oven to 375 degrees.
• Carefully remove the stems from the mushrooms.
• Inspect the mushrooms closely and, if needed, wash in cool water and pat dry.
• Heat 2 tbsps.
• of the olive oil in a heavy ovenproof skillet.
• Add the mushrooms and sauté for 5 minutes turning the mushrooms once.
• Place the skillet, with the mushrooms in it, in the preheated oven; roast the mushrooms for approximately 15 minutes.
• While the mushrooms are roasting make the vinaigrette.
• In a small bowl combine the remaining olive oil, dijon mustard, salt, pepper, garlic and shallot.
• Whisk together and leave at room temperature until the mushrooms are cooked.
• Remove the mushrooms from the oven and slice them into 1/4-1/2 inch slices.
• Fan the mushrooms across two warm serving plates and drizzle with some, or all, of the vinaigrette.
• Using an ordinary vegetable peeler, peel thin slices of the Asiago cheese and arrange across the mushrooms.

BROILED PORTOBELLO MUSHROOMS WITH SAUTEED VEGETABLES

Steps:

• Mix balsamic vinegar, ¼ cup olive oil, and thyme together in a measuring cup. Pour lemon juice through a strainer (to keep seeds out) into the marinade. Whisk the marinade until the olive oil and balsamic vinegar are one even mixture.
• Place mushroom caps in a glass dish that can be used for marinating. Pour the balsamic marinade over them, cover the dish, and let them sit for 15 minutes.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a metal baking dish with foil.
• Transfer mushrooms to the prepared baking dish, gills up, and cover with some of the marinade and salt and pepper.
• Bake in the preheated oven for 30 minutes.
• While mushrooms bake, heat 2 tablespoons oil in a skillet over medium heat. Saute zucchini and bell pepper in the hot oil for 10 minutes. Add tomato, artichoke hearts, garlic, and basil; saute for 5 minutes more. Turn the heat off and mix in panko bread crumbs and 1/4 cup Parmesan cheese.
• Once the mushrooms are done baking, take them out of the oven and add the sauteed mixture on top. Sprinkle with remaining Parmesan cheese. Turn on the oven's broiler.
• Broil with the oven door open until Parmesan cheese on top is bubbly, about 2 minutes. Take the pan out and use a spatula to place the mushrooms onto a serving plate with sauteed vegetables. Serve immediately.

BREADED PORTOBELLO MUSHROOMS WITH DIJON

Steps:

• Preheat the oven to 400°F. Line a small baking sheet with parchment. Lightly mist the parchment with spray.
• Put the croutons in a resealable plastic bag. Using the flat side of a meat mallet or the underside of a skillet, pound the croutons until they are crushed into crumbs, being careful not to crush them too finely (they should be coarser than bread crumbs). Transfer the crumbs to a medium shallow bowl. Set aside.
• Brush all sides of one of the mushroom caps with half of the mustard. Dip it in the crumbs to coat it on all sides. Place it on the prepared baking sheet, gills up. Lightly mist the top with spray. Repeat with the remaining mushroom, mustard, and crumbs. Bake the mushrooms until they are cooked through and the breading is crisp, 5 to 7 minutes per side. Serve immediately.
• Each (1 breaded mushroom) serving has:
• Calories: 64
• Protein: 3g
• Carbohydrates: 10g
• Trace Fat
• Saturated Fat: 0g
• Cholesterol: 0mg
• Fiber: 1g
• Sodium: 229mg