Deep Fried Portobello Mushrooms

Fried portobello mushrooms on a small serving plate garnished with fresh parsley.

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.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 297kcal

Author Slow The Cook Down

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.

Nutrition