Deep Fried Portobello Mushrooms 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.

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.

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

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

DEEP FRIED MUSHROOMS



Deep Fried Mushrooms image

Just a quick and easy recipe. I tried to find one on here, but this is the bare bones and very yummy!

Provided by mbwolf

Categories     Healthy

Time 9m

Yield 4 serving(s)

Number Of Ingredients 4

8 -10 ounces whole white mushrooms
3/4 cup flour
2 eggs, slightly beaten
1 cup Italian seasoned breadcrumbs

Steps:

  • Wash the mushrooms and remove most of the stem.
  • Pat mushrooms dry with a paper towel.
  • Coat mushrooms with flour, lightly tap to remove excess flour.
  • Dip in eggs.
  • Coat with bread crumbs.
  • Set on a rack for a few minutes, so batter sets/dries.
  • Heat the oil in the deep fryer to 375 degrees. Pay close attention to grease while it heats. Cooking with oil at high heat levels can be dangerous!
  • Deep fry mushrooms in batches for approximately 3- 4 minutes or until golden brown.
  • Drain on paper towels and serve.

DEEP FRIED MUSHROOMS



Deep Fried Mushrooms image

Button mushrooms are battered and fried in oil for an irresistible snack. These are great for watching sports.

Provided by Angel Marcelino

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 30m

Yield 8

Number Of Ingredients 6

1 cup all-purpose flour
1 teaspoon garlic salt
1 egg
1 cup water
1 pound button mushrooms, quartered
2 cups oil for frying, or as needed

Steps:

  • In a medium bowl, stir together the flour and garlic salt. Mix in egg and water until smooth.
  • Heat the oil in a large deep skillet over medium-high heat. Test to see if oil is hot by frying a drop of batter. If it sizzles and floats to the top, the oil is ready.
  • Dip mushrooms into the batter and then place in the hot oil. Fry a few at a time so they are not crowded, until golden brown, 3 to 5 minutes. Remove from oil with a slotted spoon and drain on paper towels.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 13.9 g, Cholesterol 23.3 mg, Fat 6.5 g, Fiber 1 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 239.3 mg, Sugar 1 g

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.

DEEP FRIED MUSHROOMS



Deep Fried Mushrooms image

Make and share this Deep Fried Mushrooms recipe from Food.com.

Provided by cuisinebymae

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons sugar
1 tablespoon cooking oil
1 cup water (or less)
1 lb button mushroom

Steps:

  • Combine flour, baking powder, salt, and sugar.
  • Put oil in a 1 cup measure and add water to the 3/4 cup mark.
  • Make well in centre of dry ingredients and pour in the water-oil mixture.
  • Stir together, adding as much of the remaining 1/4 cup of water as you need to make a batter of the correct consistency to coat the mushrooms.
  • Stir until smooth.
  • Heat cooking oil in deep fryer.
  • Dip mushrooms in batter and drop in hot oil.
  • Cook a few minutes until nicely browned.
  • Remove with a slotted spoon to a wire rack with paper towels beneath it to catch the oil drips.
  • Repeat with remaining mushrooms until all are fried.

Nutrition Facts : Calories 178.1, Fat 4.1, SaturatedFat 0.6, Sodium 770.4, Carbohydrate 30.2, Fiber 2, Sugar 4.1, Protein 6.8

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.

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.

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

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