20 WAYS TO COOK WITH PORTOBELLO MUSHROOMS
These portobello mushroom recipes are ideal for plant-based diets. From tacos to burgers, you won't believe how versatile these mushrooms can be!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a mushroom recipe in 30 minutes or less!
Nutrition Facts :
DEEP FRIED PORTOBELLO MUSHROOMS
You are in for a real treat with this delicious and crispy vegetarian appetizer. Deep fried portobello mushrooms are quick and easy to make and made for sharing.
Provided by Slow The Cook Down
Categories Appetizer
Time 25m
Number Of Ingredients 8
Steps:
- Wipe and dry the mushrooms and cut in half and thickly slice.
- Beat together the eggs in one bowl.
- Mix together the rest of the ingredients in another (panko breadcrumbs, salt, pepper, onion and garlic powder).
- One by one, dip each piece of mushroom in the egg to coat, then fully cover with the panko mixture. Place on a lined baking sheet and repeat with all pieces.
- Heat a few sups of oil in a heavy bottomed pan or Dutch oven. You want to put enough in so that the mushrooms float in the oil and not touch the bottom of the pan.
- Heat the oil on a high heat. Test the heat by dropping in a couple of breadcrumbs, if they sizzle, the oil is hot enough.
- Place 4 pieces of the breaded mushrooms in the oil. Cook for a few minutes til golden brown, using tongs to flip the pieces over to brown all over. Place onto a lined baking sheet and repeat until all of the mushrooms are cooked.
Nutrition Facts : Calories 297 kcal, Carbohydrate 26 g, Protein 9 g, Fat 18 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 82 mg, Sodium 550 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
FRIED PORTOBELLO MUSHROOMS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 1 egg with 1/4 cup milk and 1 teaspoon Worcestershire sauce; season with salt and pepper. Mix 1 cup panko with 1/4 cup chopped parsley and the zest of 1/2 lemon; season with salt and pepper. Dip 3 quartered portobello caps (gills scraped out) in the egg and dredge in the panko. Shallow-fry in olive oil until golden, 2 to 3 minutes per side. Sprinkle with salt. Serve with lemon wedges.
FRIED PORTABELLA MUSHROOMS
My son (14) came home with this recipe from his science teacher. I don't know why they were cooking mushrooms in class, but I'm glad they did.
Provided by TLJJB
Categories Vegetable
Time 8m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix egg and soy sauce (to taste) together.
- Dip mushroom slices in egg mixture.
- Dredge mushroom slices in bread crumbs and cheese that has been mixed together.
- Fry in a pan.
Nutrition Facts : Calories 53.1, Fat 2.6, SaturatedFat 0.8, Cholesterol 105.8, Sodium 540.3, Carbohydrate 2.8, Fiber 0.7, Sugar 1.1, Protein 5.1
EASY PORTOBELLO MUSHROOM SAUTE
This quick and easy recipe tastes so good! You can substitute shallots for the onions if you wish. My family loves this recipe.
Provided by BRIDGET678
Categories Side Dish Vegetables Onion
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.
Nutrition Facts : Calories 348.8 calories, Carbohydrate 7.2 g, Cholesterol 10.4 mg, Fat 34 g, Fiber 1.9 g, Protein 6.6 g, SaturatedFat 6.3 g, Sodium 166.3 mg, Sugar 2.6 g
FRIED PORTABELLA MUSHROOMS
A local restaurant serves these and the waitress offered the recipe! I have made these at home several times and they are DH's favorite way to eat portabellas. Amounts are not given as everything depends on your taste and how many mushrooms that you have to serve.
Provided by Mysterygirl
Categories Vegetable
Time 7m
Yield 1 batch
Number Of Ingredients 6
Steps:
- Slice mushrooms into strips.
- Dip mushroom slices in buttermillk, then flour, repeat.
- Deep fry mushrooms.
- When they are nice and golden, remove from fryer and sprinkle with salt and pepper.
- For sauce to dip: Mix sour cream with horseradish- to taste.
- Serve with dip or peppercorn-ranch dressing.
PORTABELLA FRIES WITH GARLIC AIOLI
An easy vegetarian side that's ready in only 25 minutes, our breaded and fried portabella mushrooms are perfect with our homemade garlic aioli dipping sauce.
Provided by By Angie McGowan
Categories Side Dish
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In small bowl, mix garlic aioli ingredients; set aside.
- In deep fat fryer or 12-inch skillet, heat 2 to 3 inches oil to 375°F or over medium heat.
- In large bowl, beat egg, milk, flour and steak seasoning with whisk. In another large bowl, add bread crumbs. Add sliced mushrooms to batter, and toss well to coat evenly. Then add mushroom slices 1 at a time to bread crumbs, and coat well. Fry mushroom slices in hot oil 3 to 4 minutes, turning once, until deep golden brown.
- Drain mushrooms on paper towels or on cooling rack. Serve warm with garlic aioli as a dipping sauce.
Nutrition Facts : ServingSize 1 Serving
FRIED PORTABELLA MUSHROOMS
Categories Egg Mushroom Fry Cocktail Party Vegetarian Quick & Easy Fall Gourmet
Yield Makes about 30 hors d'oeuvres
Number Of Ingredients 7
Steps:
- Toss crumbs with 1/2 teaspoon salt and 1/4 teaspoon black pepper in a bowl and spread on a large plate.
- Lightly beat eggs in a bowl. Dip mushroom slices 3 or 4 at a time into egg, letting excess drip off, then transfer to bread crumbs, pressing mushroom slices into crumbs to help adhere and turning to coat. (Coating will be uneven.) Transfer to a tray.
- Heat about 1 inch oil in a 3- to 4-quart heavy saucepan over moderate heat until it registers 350°F on thermometer. Fry mushrooms in batches of 7 or 8, turning over occasionally, until golden, 1 to 2 minutes per batch, returning oil to 350°F between batches. Transfer mushrooms with a slotted spoon as fried to paper towels to drain. Season with salt and serve warm.
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