Fried Portabella Mushrooms Recipes

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20 WAYS TO COOK WITH PORTOBELLO MUSHROOMS



20 Ways To Cook With Portobello Mushrooms image

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

Baked Portobello Mushrooms
Spinach Stuffed Portobello Mushrooms
Portobello Mushroom Tacos
Portobello Mushroom Burger
Tuscan Portobello Melt
Baked Portobello Mushroom Alfredo
Flatbread Goat Cheese Portobello Pizza
Balsamic Portobello Mushroom Wraps
Portobello Mushroom Soup
Portobello Mushroom Stir Fry
Portobello Mushroom Gravy
Portobello Fajitas
Mushroom Ramen Soup
Grilled Portobello Salad with Avocado, Lime and Grilled Corn
Caprese Stuffed Mushrooms
Garlic Butter Portobello Mushroom
Scalloped Portobello Mushrooms
Black Beans u0026amp; Corn Stuffed Portobello Mushrooms
Portobello and Poblano Enchiladas
Portobello California Burrito

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



Deep Fried Portobello Mushrooms image

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

4 portobello mushrooms ((cut in half and thickly sliced))
2 eggs
2 cups panko breadcrumbs
½ teaspoon salt
½ teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
oil for frying

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



Fried Portobello Mushrooms image

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



Fried Portabella Mushrooms image

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

2 eggs
2 tablespoons soy sauce
seasoned bread crumbs
parmesan cheese, grated
2 large portabella mushrooms, sliced

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



Easy Portobello Mushroom Saute image

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

3 tablespoons olive oil, divided
1 ½ tablespoons garlic flavored olive oil
¼ onion, cut into chunks
2 portobello mushroom caps, sliced
salt and black pepper to taste
freshly grated Parmesan
freshly grated Asiago cheese

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



Fried Portabella Mushrooms image

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

portabella mushroom
flour
buttermilk
sour cream
horseradish
peppercorn ranch dressing (optional)

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



Portabella Fries with Garlic Aioli image

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

1/4 cup mayonnaise
2 cloves garlic, grated
1 teaspoon white wine vinegar
Vegetable oil for frying
1 egg
1/4 cup milk
1/2 cup Gold Medal™ all-purpose flour
1 teaspoon steak seasoning
1 cup Progresso™ plain bread crumbs
2 large portabella mushrooms, gills removed, sliced

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



Fried Portabella Mushrooms image

Categories     Egg     Mushroom     Fry     Cocktail Party     Vegetarian     Quick & Easy     Fall     Gourmet

Yield Makes about 30 hors d'oeuvres

Number Of Ingredients 7

4 cups fresh rye bread crumbs (from 6 large oval slices of rye with seeds, finely ground in a food processor)
3 large eggs
2 (6-ounce) packages sliced portabella mushrooms or 5 large portabella mushroom caps, cut crosswise into 1/2-inch-thick slices
About 4 cups vegetable oil
Accompaniment: lemon wedges
Special Equipment
a deep-fat thermometer

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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