Nut Crusted Portobello Mushroom Strips Recipes

FRIED PORTABELLA MUSHROOM STRIPS

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.

SHEET-PAN MUSHROOM PARMIGIANA

Steps:

• Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
• To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
• Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
• To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.

PARMESAN CRUSTED PORTOBELLO MUSHROOMS WITH WHITE TRUFFLE OIL

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.

PORTOBELLO MUSHROOMS WITH WHITE BEANS AND PROSCIUTTO

Steps:

• Heat oven to 450°. On a rimmed baking sheet lined with parchment paper, place caps top up. In a bowl, whisk 2 teaspoons oil and vinegar and season with salt and black pepper. Brush caps with oil mixture; reserve remaining mixture. Bake until tender, 8 minutes. In a skillet over medium heat, heat remaining 2 teaspoons oil. Cook shallots until soft, 2 minutes. Add garlic and rosemary; cook, 1 minute. Stir in beans and broth; season with black pepper. Remove from heat, stir in prosciutto and parsley and transfer to a bowl. In the same skillet over medium heat, cook spinach until wilted, 1 minute. Drain juice from caps and return to baking sheet, top down; brush with remaining oil mixture. Stuff caps with bean mixture and spinach. In a bowl, combine panko and Parmesan; divide among caps. Coat caps with cooking spray; bake until panko is golden, 10 minutes.

ROASTED PORTOBELLOS WITH PESTO

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Remove the stems of the mushrooms, and carefully scrape away the gills using a spoon. Toss with the olive oil and season with salt and pepper. Place, rounded side down, on a lightly oiled baking sheet. Place in the oven and roast for 8 to 10 minutes, until the mushrooms are beginning to soften and throw off liquid. Remove from the heat and fill with the pesto. Return to the oven and continue to roast until thoroughly softened, about 10 more minutes.

NUT CRUSTED PORTOBELLO MUSHROOM STRIPS

Steps:

• Remove and discard the mushroom stems(I put in freezer to make Recipe #397862-The End of All Things Vegetable Broth) and wipe the caps clean with a damp paper towel. Cut them into long slices about 1/2 " thick and set aside.
• Place the nuts and cheese in a blender or food processor, and turn the machine on and off a few times until the nuts are ground to the consistency of cornmeal. Move the mixture to a plate, and stir in the salt, pepper, and garlic powder. Mix until thoroughly blended.
• Break the eggs into a shallow dish(such as a pie pan), and beat until smooth.
• Dip both sides of each mushroom strip in the beaten egg, then press the wet surfaces firmly into the nut mixture. Really push it in there, so a lot of the coating can stick to the mushrooms. Thick is good in this case! Move the coated mushrooms to another plate.
• Place a skillet or saute pan over medium heat and wait several minutes. Add a tbls. of the oil, and wait about 30 seconds, then swirl to coat the pan. When it is hot enough to sizzle a bread crumb, arrange the coated mushroom slices in the pan. They can be touching but should not overlap.
• Saute them about 5 minutes on each side, adding more oil if necessary. If some of the coating falls off, save and include it, it's delicious! When the mushrooms are golden all over, move to a wire rack over a tray to cool. This will retain their crispy texture.
• Serve hot, warm, or at room temperature, with a nice salsa on the side, if desired.
• Note:.
• Milk or soy milk can replace some of the beaten egg, or use egg substitute.
• You can prepare the coated mushroom slices in the evening and store them overnight in a tightly covered container in the refrigerator. Frying them in the morning will then take less than 15 minutes.
• Alternative cooking method: Instead of sauteing them, spread the coated mushroom slices on a foil lined baking tray brushed or sprayed lightly with olive oil, and bake in a preheated 425*F. oven for 12-15 minutes. Turn the mushrooms over halfway through the baking.