Friedportabellamushroomstrips Recipes

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FRIED PORTABELLA MUSHROOM STRIPS



Fried Portabella Mushroom Strips image

Crunchy with great texture. Never have leftovers when I make these. Serve with low fat Peppercorn Ranch Dressing as a dipping sauce. Besides using as an appetizer can use these to top burgers and steak sandwiches.

Provided by Mitch G.

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

3 large portabella mushrooms
1/4 cup flour
2 eggs
1 tablespoon milk
1 1/2 cups panko breadcrumbs
1/2 teaspoon ground pepper
1 teaspoon salt
1/2 teaspoon garlic powder
2 tablespoons parmesan cheese
3 cups deep frying oil

Steps:

  • Clean and remove stems from mushrooms. Slice into 1/2" thick strips.
  • Put flour in zip loc bag. Add mushroom slices (6-8 at a time) and shake to coat. Remove from bag and shake off excess flour.
  • Beat eggs and milk together in a bowl and dip each mushroom slice to coat.
  • Mix Panko crumbs, pepper, salt, garlic powder, and parmasan in a zip loc bag. Add mushrooms (again 6-8 at a time) and shake to coat.
  • Heat oil in deep fryer to 300 degrees. Fry mushroom strips in small batches until golden and crispy (turn after a couple of minutes). Can also be pan fried.
  • Drain and immediately salt to taste.
  • Serve with low fat Peppercorn Ranch dressing for dipping.

PORTOBELLO MUSHROOM FRIES



Portobello Mushroom Fries image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Peanut oil, for frying
5 large portobello mushrooms
1/2 cup all-purpose flour
1 1/2 cup panko bread crumbs
1/4 cup finely grated Parmigiano-Reggiano
2 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
3 eggs, lightly beaten

Steps:

  • Preheat oil in a deep-fryer to 350 degrees F.
  • Remove the gills and stems from the underside of the mushrooms and trim the edges off. Slice into 1/4-inch strips.
  • Measure flour into a pie plate. In another pie plate or bowl, combine panko, Parmigiano, parsley, red pepper flakes and salt and pepper.
  • Dredge the mushrooms in flour, followed by the egg wash and finally in the panko.
  • Working in batches, place the breaded mushroom slices in the hot oil and fry for 3 to 4 minutes, until golden brown. Drain on a paper towel lined sheet tray.

JIM'S BEER-BATTERED PORTOBELLO MUSHROOMS



Jim's Beer-Battered Portobello Mushrooms image

If you like portobello mushrooms and like them deep-fried, this is for you! Delicious! Serve with a chipotle-aioli sauce for dipping.

Provided by JimChicago52

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 30m

Yield 4

Number Of Ingredients 7

oil for frying
2 cups bitter ale (such as Goose Island Honkers Ale®)
1 ¾ cups all-purpose flour
½ cup sesame seeds
2 tablespoons cornstarch
1 tablespoon baking powder
3 large portobello mushroom caps, cut into 1/2-inch slices

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.

Nutrition Facts : Calories 574.1 calories, Carbohydrate 54.6 g, Fat 31.5 g, Fiber 3.6 g, Protein 9.7 g, SaturatedFat 4.1 g, Sodium 256.6 mg, Sugar 4 g

STUFFED PORTOBELLO MUSHROOMS



Stuffed Portobello Mushrooms image

Stuffed with pork sausage, shredded and ricotta cheeses, onions and sun-dried tomatoes, these tasty mushroom caps are a sure crowd pleaser.

Provided by JimmyDean

Categories     Trusted Brands: Recipes and Tips     Jimmy Dean

Time 30m

Yield 12

Number Of Ingredients 8

1 (9.6 ounce) package Jimmy Dean® Original Hearty Pork Sausage Crumbles
2 cups shredded Italian cheese blend, divided
½ cup ricotta cheese
2 green onions, thinly sliced
3 tablespoons finely chopped sun-dried tomatoes, rehydrated
12 medium portobello mushroom caps
2 tablespoons olive oil
3 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 350 degrees F. Combine sausage, 1 cup shredded cheese, ricotta cheese, onions and tomatoes in large bowl.
  • Brush tops of mushroom caps with oil; place, top-sides down, in shallow baking pan.
  • Top with sausage mixture. Drizzle with vinegar, if desired. Sprinkle with remaining shredded cheese.
  • Bake 10-12 minutes or until mushrooms are tender.

Nutrition Facts : Calories 202 calories, Carbohydrate 8.2 g, Cholesterol 30.1 mg, Fat 14.9 g, Fiber 1.8 g, Protein 10.7 g, SaturatedFat 6.3 g, Sodium 286.7 mg, Sugar 3 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.

PORTOBELLO MUSHROOM FRIES



Portobello Mushroom Fries image

Provided by Guy Fieri

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

Canola oil, for deep frying
6 large portobello mushroom caps
3/4 cup all-purpose flour
3 eggs, beaten
Kosher salt and freshly ground black pepper
1 1/2 cups panko bread crumbs
Italian seasoning
1 tablespoon paprika
2 teaspoons garlic powder

Steps:

  • Preheat the oil in a deep fryer (or a large, heavy-based pot) to 350 degrees F.
  • Wipe the tops of the mushrooms with a damp cloth to clean, and then scrape the gills off from the underside with the back of a spoon. Trim the stem and slice into 1/4-inch strips.
  • Place the flour into a rimmed dish, the beaten eggs in a second rimmed dish and sprinkle both with some salt and pepper. In a third dish add the panko, some Italian seasoning, the paprika, garlic powder, and some more salt and pepper. Mix well. Dredge the mushroom "fries" in the flour, followed by the egg mixture and finally in the seasoned panko.
  • Working in batches of 5 to 6, fry the mushrooms in the hot oil until golden brown and crunchy, about 4 minutes. Drain on a wire rack over some paper towels and season once more with salt.

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.

STUFFED PORTABELLA MUSHROOMS



Stuffed Portabella Mushrooms image

Categories     Mushroom     Side     Sauté     Vegetarian     Quick & Easy     Fall     Gourmet

Yield Makes 2 servings (4 as a side dish)

Number Of Ingredients 8

3 tablespoons olive oil
1 cup coarse fresh bread crumbs
1 medium onion, finely chopped
1 tablespoon minced garlic
4 medium portabella mushrooms (3/4 lb), stems finely chopped
3 canned plum tomatoes, chopped
1/2 teaspoon chopped fresh sage
1/2 cup dry white wine

Steps:

  • Heat 1 tablespoon oil in a large nonstick skillet over moderate heat until hot but not smoking and lightly brown bread crumbs, stirring occasionally. Transfer to a large bowl.
  • Heat 1 tablespoon oil in skillet over moderately high heat until hot but not smoking and sauté onion, stirring, until tender. Add garlic and sauté, stirring, 1 minute. Add chopped mushroom stems and salt and pepper to taste and sauté, stirring, until tender, about 3 minutes. Add tomatoes, sage, and 1/4 cup wine and cook, stirring, until almost all of liquid is evaporated. Set aside half of bread crumbs and stir mushroom mixture into remaining bread crumbs.
  • Heat remaining tablespoon oil over moderately low heat until hot but not smoking and cook mushroom caps, gill sides down, covered, 5 minutes. Turn mushroom caps over and add remaining 1/4 cup wine and salt and pepper to taste. Cook, covered, until just tender but still juicy and mound filling in caps. Heat mushrooms until hot, about 3 minutes.
  • Serve sprinkled with remaining bread crumbs.

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