Best Nut Crusted Portobello Mushroom Strips Recipes

Fried Portabella Mushroom Strips image

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.

Parmesan Crusted Portobello Mushrooms with White Truffle Oil image

Provided by Bobby Flay

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

1/3 cup grated Parmesan
2 tablespoons chopped fresh thyme
Salt and coarsely ground black pepper
4 portobello mushrooms, cleaned and stems removed
Olive oil, for brushing
4 teaspoons white truffle oil
1 cup oyster mushrooms
Olive oil, for cooking

Steps:

Heat grill to medium-low. Combine Parmesan, thyme and salt and pepper in a small bowl.
Brush mushrooms with oil on both sides and season with salt and pepper to taste. Place the mushrooms, cap side down and cook until golden, about 4 to 5 minutes. Turn over and continue grilling until soft, about 5 to 6 minutes longer. When the mushrooms are cooked through, carefully divide the cheese mixture over the top of the mushrooms. Close the cover of the grill and cook until the cheese has melted. Remove from the grill and drizzle each mushroom with a teaspoon of white truffle oil.
In a saute pan, drizzle olive oil and saute the oyster mushrooms until golden brown and tender. Season with salt and pepper.
Place on top of portobellos and serve.

Giada's Portobella Parmesan image

Provided by Sharon123

Categories Cheese

Time 40m

Yield 4-6

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil, plus extra for greasing the grill pan
4 -6 large portabella mushrooms (or you can use more smaller ones or even sliced)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 teaspoon italian seasoning
1/4-1/2 teaspoon red pepper flakes (optional if you like a little heat and zing)
1 cup marinara sauce (store bought or homemade)
4 garlic cloves, minced (optional)
1/2 cup shredded mozzarella cheese (or you could also use Fontina, Monterey Jack, even goat cheese)
1/4 cup grated parmesan cheese
2 tablespoons butter, cut into small pieces

Steps:

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Drizzle 3 tablespoons of olive oil over both sides of the mushrooms, coating well. Sprinkle the mushrooms with Italian seasoning, red pepper flakes if using, and salt and pepper.
Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5-8 minutes per side.
Preheat the oven to 400 degrees F.
Chop the garlic cloves into very small pieces(mince), if using, and add to marinara sauce.
Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve. Enjoy.

Nutrition Facts : Calories 284.4, Fat 22.9, SaturatedFat 8.5, Cholesterol 33.1, Sodium 796, Carbohydrate 12.8, Fiber 2.8, Sugar 8, Protein 8.5