Are you looking for appetizer that is absolutely delicious and easy to make at the same time? Then these Fried Panko-Crusted Portobello Mushrooms are perfect for you! They’re crunchy, satisfying, flavorful and amazing to serve as an appetizer with a glass of red wine!
Why Portobello Mushrooms?
Because they’re meaty, versatile and have the perfect size for this recipe. All you need to do is rinse them with some water, dip them in the batter, bread them with panko and fry them for a couple of minutes. And voilá, les jeux sont faits!
Do I need to use Panko?
I personally recommend it because there’s nothing better than panko-crusted mushrooms, trust me on this! I also love it because it’s way more crunchy than bread crumbs and I feel like it sticks better to whatever you’re frying (this is my personal opinion!).
Be aware, most brands of panko are vegan, although it’s best to double check the labels of each brand to be sure there’s no milk added!
Where do I find Panko?
You should be able to find it in any supermarket. Look for it in the Asian food aisle or in the bread aisle. If you can’t find it try in an Asian market, they’ll have it for sure.
How do I make the Batter?
This batter is the easiest thing to make. All you need to do is placing flour, cilantro, salt, pepper, turmeric, garlic and onion powder in a bowl, add in water and plant based milk and whisk until lumps-free. Feel free to add other spices if you want to! In case you don’t like cilantro you can replace it with parsley or basil!
Do I need to use Coconut oil for frying?
Coconut oil is very resistant to heat. This makes it a good option when it comes to frying. However you could also use olive oil or peanut oil if you want to.
How do I serve these Fried Panko-Crusted Portobello Mushrooms?
You can serve them with Piri Piri Sauce or with some vegan Mayonnaise or Ketchup. But almost every sauce would work to be honest.
If you try these Panko-Crusted Portobello Mushrooms, let me know! You can leave a comment, rate the recipe, and don’t forget to tag a photo #vegaliciously on Instagram! Buon appetito!
- frying pan
- 250 g portobello mushrooms, rinsed
- 1 cup flour
- 1 tsp salt
- 1/2 tsp fresh ground pepper
- 1/2 tsp turmeric
- 2 garlic cloves, pressed
- 1 tsp onion powder
- *1 tbsp fresh cilantro, minced
- 1/2 cup plant based milk
- 1/2 cup water
- 100 g panko
- 1.5 dl coconut oil, for frying
- Rinse mushrooms in water.
- In a bowl place flour, salt, pepper, turmeric, garlic, onion powder and coriander.
- Little by little stir in milk and water and mix until lumps free. If too thick add more water, if too runny add more flour.
- Place panko in a bowl.
- Dip mushrooms in the wet mixture, then bread them with panko.
- Heat oil over high heat in a frying pan. Once hot fry the mushrooms about 3-4 minutes on each side.Then remove the excess oil on paper towels and add more salt if needed.
- Serve immediately.
- Buon appetito!
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