Panko Crusted Mushrooms Recipes

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PANKO-CRUSTED PORTABELLA MUSHROOM BURGER



Panko-Crusted Portabella Mushroom Burger image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 burgers

Number Of Ingredients 13

Peanut oil, for frying, enough to fill your skillet 1 to 11/2 inches deep
4 round pineapple slices (either fresh or canned), each just over a 1/4-inch thick
Butter, for grilling
4 onion rolls, split, buttered and griddled
1 cup all-purpose flour
3 large eggs, beaten
2 cups panko breadcrumbs
Kosher salt and freshly ground black pepper
4 portobello mushroom caps (about 1 pound), gently cleaned and gills removed
1/2 cup Japanese mayonnaise (or regular if you can't find it)
4 teaspoons teriyaki sauce
1/2 small red onion, thinly sliced
4 to 8 leaves red leaf lettuce

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!

STUFFED MUSHROOMS WITH PANKO AND PECORINO



Stuffed Mushrooms With Panko and Pecorino image

These flavorful stuffed mushrooms come together quickly, which makes them great for entertaining. Crunchy panko bread crumbs, instead of the traditional sort, are combined with salty cheese, parsley and garlic, then spooned into mushroom caps and baked until crisp and golden. You can assemble them through Step 2 a few days in advance and pop them into the oven minutes before guests arrive. Pro tip: Don't throw away the mushroom stems. Freeze them to add to your next pot of stock for unbeatable richness.

Provided by Colu Henry

Categories     vegetables, appetizer, side dish

Time 20m

Yield About 24

Number Of Ingredients 8

1/2 cup panko bread crumbs
1/4 cup finely grated Pecorino or Parmesan
2 tablespoons finely chopped Italian parsley, plus more for garnish (optional)
2 garlic cloves, pressed with a garlic press or grated
4 tablespoons olive oil
Kosher salt
Black pepper
12 ounces cremini or button mushrooms (about 24 mushrooms), stems removed

Steps:

  • Heat the oven to 400 degrees and line a sheet pan with parchment paper. In a medium bowl, mix the panko bread crumbs, cheese, 2 tablespoons parsley,garlic, and 2 tablespoons olive oil and stir to evenly coat the bread crumbs. Taste and then season with salt and pepper. (You might not even want any salt, as the cheese can be pretty salty.)
  • Arrange the mushrooms on the sheet pan, top sides down. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Using a spoon, divide the seasoned breadcrumb mixture among the mushrooms (about 1 tablespoon per mushroom).
  • Drizzle the mushrooms with the remaining olive oil and transfer to the oven and bake until the tops are crisp and golden, about 15 minutes. Remove from the oven and allow to cool for about 5 minutes. Garnish with parsley, if using, and serve warm.

Nutrition Facts : @context http, Calories 34, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 3 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 54 milligrams, Sugar 0 grams

PANKO-CRUSTED CHICKEN WITH CREAMY MUSHROOM-LEEK SAUCE



Panko-Crusted Chicken with Creamy Mushroom-Leek Sauce image

I made this with whatever I happened to have in the fridge that night and it was a quick meal to prepare! Delicious! Serve with mashed potatoes and a side veggie. Or slice up chicken and toss sauce with pasta.

Provided by FLOLUM

Categories     Everyday Cooking     Special Collection Recipes     New

Time 30m

Yield 2

Number Of Ingredients 10

½ pound skinless, boneless chicken breast
salt and pepper to taste
1 large egg, beaten
1 cup panko bread crumbs
1 tablespoon grapeseed oil, or to taste
2 tablespoons butter
1 medium onion, sliced
1 medium leek, sliced
5 medium mushrooms, sliced
¾ cup half-and-half

Steps:

  • Slice chicken breast into smaller fillets and season with salt and pepper. Coat fillets in beaten egg, then in panko.
  • Heat oil in a large frying pan over medium heat. Add fillets and cook until no longer pink in the center and the juices run clear, 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate.
  • Reduce heat to medium-low and add butter. When melted, add onion and leek. Cook for 2 minutes, then add mushrooms. Saute for 5 minutes, then add half-and-half. Cook until sauce has reduced a bit, about 3 minutes. Season with salt and pepper.
  • Add chicken on top of the sauce and cook until heated through. Serve immediately.

Nutrition Facts : Calories 626.5 calories, Carbohydrate 54.5 g, Cholesterol 215.6 mg, Fat 35.6 g, Fiber 2.2 g, Protein 36.3 g, SaturatedFat 16.4 g, Sodium 479.2 mg, Sugar 5.2 g

PANKO/ALMOND CRUSTED STEAK W/BERNAISE AND MUSHROOM SAUCE



Panko/Almond Crusted Steak W/Bernaise and Mushroom Sauce image

I was watching diners,drive-in and dives and Guy Fieri visited North Pole Alaska, and one of the diners feature this recipe it looked very good so, I'm posting it so I don't lose it. I have already made this and it was easy and tasty. Recipe called for fillet mignon I used petite sirloin steaks about 1 1/2 inch thick. I also used Knorr bernaise sauce mix and brown gravy mix, mushrooms of your choice I used baby bella because I like the flavor.

Provided by Brenda Marby

Categories     Meat

Time 40m

Yield 2 steaks, 2 serving(s)

Number Of Ingredients 12

12 ounces sirloin or 12 ounces filet mignon steaks
4 tablespoons butter
2 tablespoons olive oil
2/3 cup panko breadcrumbs
1/3 cup almonds, chopped
1/2 cup buttermilk
3/4 cup flour
1 cup bearnaise sauce
1/2 cup beef gravy
1/2 cup au jus sauce
1 cup mushroom, sliced
1/4 cup cream sherry

Steps:

  • make your sauces set the bernaise aside while you saute mushrooms in 2 tablespoons of butter for 4 minutes.
  • add brown gravy and au jus ,simmer to reduce
  • add cream sherry and ignite set aside.
  • mix panko crumbs and chopped almonds.
  • season each steak with salt and pepper and garlic powder on both sides.
  • grill steaks or fillet on each side to your desired doneness 3 minutes for rare, 5 minutes for medium and so on.
  • remove from heat dredge steaks in flour
  • dip in buttermilk and then in panko and almond mixture.
  • fry on all sides in remaining butter and olive oil.
  • plate your steaks and top with mushroom gravy then with bernaise sauce and enjoy.

Nutrition Facts : Calories 1272.5, Fat 80.8, SaturatedFat 30, Cholesterol 180.1, Sodium 992.1, Carbohydrate 77.1, Fiber 6.2, Sugar 9.4, Protein 52.9

PANKO-CRUSTED MUSHROOMS



Panko-Crusted Mushrooms image

Make and share this Panko-Crusted Mushrooms recipe from Food.com.

Provided by Karen in MA

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups vegetable oil, for frying
2 large eggs
2 cups panko breadcrumbs (Japanese bread crumbs)
12 large white mushrooms, stems discarded
salt

Steps:

  • In a medium skillet, heat the oil until shimmering.
  • In a small bowl, beat the eggs. Spread the panko in a shallow bowl.
  • Dip each mushroom into the egg and let the excess drip off, then coat thoroughly with panko.
  • Fry the mushrooms, 4 at a time, over moderately high heat until golden brown, about 2 minutes per side.
  • Drain on a wire rack set over a baking sheet.
  • Season with salt and serve right away.

Nutrition Facts : Calories 1228.8, Fat 114.6, SaturatedFat 15.6, Cholesterol 105.8, Sodium 433.7, Carbohydrate 41.3, Fiber 3.1, Sugar 4.7, Protein 12.5

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Top Asked Questions

How to cook mushrooms with panko?
Spread the panko in a shallow bowl. Dip each mushroom into the egg and let the excess drip off, then coat thoroughly with panko. Fry the mushrooms, 4 at a time, over moderately high heat until golden brown, about 2 minutes per side.
How to cook breaded mushrooms in a pan?
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.
How to cook mushrooms on the stove top?
In a medium skillet, heat the oil until shimmering. In a small bowl, beat the eggs. Spread the panko in a shallow bowl. Dip each mushroom into the egg and let the excess drip off, then coat thoroughly with panko. Fry the mushrooms, 4 at a time, over moderately high heat until golden brown, about 2 minutes per side.
How do you fry chicken in panko bread crumbs?
Dip chicken in egg wash until coated. Pour panko bread crumbs in large shallow container and season with salt and pepper. Add chicken to bread crumbs and coat until covered. When oil is hot, shallow fry chicken until golden and crunchy, 1-2 minutes per side. Serve chicken with mushrooms and enjoy!

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