Crumbed Portobello Mushrooms
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
We don’t see many Christmas mushy recipes, but these crispy golden crumbed bites are the perfect way to jazz them up. They pair beautifully with benedict sauce or make a great salad topper alongside rocket and halloumi. Plus, they’re an absolute winner for breakfast with crispy bacon.
Ingredients
- 8 large portobello mushrooms, cleaned and stems removed
- 1 ½ cups plain flour
- 3 large eggs, beaten
-
2 cups panko breadcrumbs (or use any Pepper & Me crumb you have on hand)
-
1 teaspoon Sunshine Salt
- 1 teaspoon Cutting Shapes
- 1 teaspoon Sgt. Pepper
-
Olive oil or vegetable oil, for frying
- Bene & the Jets, for dipping
-
Fresh parsley, chopped, for garnish
Directions
- Preheat the oven to 100°C fan bake and line a tray to keep the crumbed mushrooms warm after frying.
- Set up three separate bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Sunshine Salt, Sgt. Pepper, and Cutting Shapes.
- Dip each portobello mushroom first into the flour, then the egg, and finally coat thoroughly with the seasoned panko breadcrumbs.
Heat a generous amount of oil in a large frying pan over medium heat. Fry the mushrooms for about 3 to 4 minutes on each side until they are golden and crispy. Work in batches if needed to avoid overcrowding the pan.
- Transfer the fried mushrooms to the warm oven tray to keep them hot while you cook the rest.
- Serve the crumbed mushrooms on a large platter with bowls of warm Bene & the Jets sauce for dipping. Garnish with chopped fresh parsley.
