Last Updated on May 26, 2021 by Slow The Cook Down
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.
Great as an appetizer served with dips, or use as a vegetarian taco filling!
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Get ready for one delicious appetizer that's sure to wow your friends and family!
These deep fried portobello mushrooms are perfectly seasoned and super crispy, and have an amazing meaty texture. Coated with panko breadcrumbs, they are super easy to make and more than delicious to eat!
Be sure to check out my stuffed portobello mushrooms and stuffed baked mushrooms too!
Ingredients
You only need a handful of simple ingredients to make this recipe!
- Mushrooms: Portobello mushrooms work great in this recipe. They have a meaty texture that works great with the crispy coating. This recipe will work well with other mushrooms. Chop the mushrooms pretty thick as they will shrink in size slightly when cooked.
- Eggs: Beaten eggs help the breadcrumbs to stick to the mushroom pieces. To make this appetizer vegan, you can replace with a flax egg.
- Panko breadcrumbs: Panko breadcrumbs are perferable over plain when you fry. They absorb less oil which helps to keep them nice and crispy, and they are nice a light in texture.
- Seasonings: Salt, pepper, onion and garlic powder.
- Oil: For frying. Use a high heat and neutral oil, like peanut, vegetables, canola or sunflower.
How to make fried portobello mushrooms
Be sure to scroll down for the full recipe!
- Chop the mushrooms and set up your dredging station (photo 1).
- Coat each piece on the egg and breadcrumbs and place on a baking sheet (photo 2).
- Deep fry the breaded mushrooms until golden brown (photo 3).
Other Cooking Methods
Deep frying these breaded portobello mushrooms is a little bit naughty, but results in the most crispy and juicy bite loaded with flavor. Everything in moderation, right? If you are looking for a healthier way to cook your mushrooms though, there are a couple of alternative methods.
- Air Fryer: Once you have breaded the mushrooms, spray with some olive oil and cook in a pre heated air fryer at 360F for 7 minutes til golden brown.
- Oven: Place the breaded mushrooms on a baking sheet, spray with oil and cook in a pre heated oven at 425F for 10 to 15 minutes, flipping halfway, til golden brown.
Frequently Asked Questions
These fried portobello mushrooms are best served as soon as they are ready, so that the coating stays nice and crispy. You can bread them and keep them covered in the fridge for up to 24 hours til you are ready to cook them.
If you do have leftovers, they will keep well for 2 to 3 days refrigerated. Reheat them at 400F / 200c for 5 minutes to heat them through and help to get them nice and crispy again.
The key to the best fried mushrooms is to keep them as dry as possible. They tend to absorb a lot of water, so don't be tempted to rinse them under running water or soak them.
Peel off the top layer of skin of each mushroom, this will remove most of the loose dirt, then use a damp piece of kitchen paper to gently wipe them. Pat dry before dredging in the egg and breadcrumbs.
These are a great to serve as an appetizer with your favorite dips. We had them with some marinara and ranch, but BBQ, spicy mayo or an onion and garlic dip will all work great.
These are also and AMAZING filling for a vegetarian taco, served with some Cajun slaw and slices of fresh avo.
Recipe Notes and Tips
- Cut the mushrooms fairly thick to make the most of their meaty texture.
- Use a large heavy bottomed pot or Dutch oven for the frying. It will help to keep the oil at a consistent temperature.
- Make sure that the oil is hot before adding in the mushrooms. Drop a couple of panko breadcrumbs into it, if they sizzle, you are good to go.
- Fry the portobello mushrooms in batches. If you add too many at a time the temperature of the oil can drop. Give them room to brown all over.
More Fried Recipes
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Deep Fried Portobello Mushrooms
Ingredients
- 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
Instructions
- 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.
Notes
- Cut the mushrooms fairly thick to make the most of their meaty texture.
- Use a large heavy bottomed pot or Dutch oven for the frying. It will help to keep the oil at a consistent temperature.
- Make sure that the oil is hot before adding in the mushrooms. Drop a couple of panko breadcrumbs into it, if they sizzle, you are good to go.
- Fry the portobello mushrooms in batches. If you add too many at a time the temperature of the oil can drop. Give them room to brown all over.
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