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    Home » Recipes » All Recipes

    Published: Oct 10, 2019 · Modified: Dec 13, 2021 by carlocao · This post may contain affiliate links · This blog generates income via ads

    Extra Crunchy Panko-Crusted Portobello Mushrooms

    Diesen Beitrag gibt es auch auf: Deutsch

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    Fried Panko-Crusted Portobello Mushrooms

    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!

    a pack of Panko

    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!

    Batter with spices

    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.

    panko crusted mushrooms in the pan while frying

    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.

    Fried Panko-Crusted Portobello Mushrooms - end result

    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!


    Panko-Crusted Portobello Mushrooms

    4.5 from 2 votes
    Print Recipe Rate Recipe
    Prep Time: 20 minutes
    Cook Time: 10 minutes
    Course: Appetizer
    Cuisine: Italian
    Keyword: fried mushrooms, garlic, mushrooms, panko, portobello mushrooms
    Servings: 4
    Author: Carlo Cao

    Equipment

    • frying pan

    Ingredients

    • 250 g portobello mushrooms rinsed
    • 1 cup flour
    • 1 tsp salt
    • ½ tsp fresh ground pepper
    • ½ tsp turmeric
    • 2 garlic cloves pressed
    • 1 tsp onion powder
    • *1 tbsp fresh cilantro minced
    • ½ cup plant based milk
    • ½ cup water
    • 100 g panko
    • 1.5 dl coconut oil for frying

    Instructions

    • 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!

    Notes

    *You can replace cilantro with parsley.
    Tried this recipe?Let us know how it was!

    If you have Pinterest, feel free to pin the following picture and to follow me by clicking here 😌

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    Reader Interactions

    Comments

    1. Sam says

      August 07, 2021 at 8:42 pm

      We used this recipe to make portobello mushroom burgers. Brioche bun, topped with mint and basil aioli, arugula and goat cheese. So delicious, one of my favourite recipes ever!

      Reply
      • carlocao says

        August 07, 2021 at 9:44 pm

        Hi Sam, I'm so happy you like this recipe! Thank you for the feedback!

        Reply
    2. Hilde says

      June 09, 2020 at 7:59 am

      They look so yummy, but i have never seen portobello that look like that? These looks like champingnon? Where can i get these? The portobello i can buy here is very large and «wide»

      Reply
    3. Anna says

      November 08, 2019 at 9:32 am

      You can also find Panko breadcrumbs in bigger Coop ( with no milk added). Great tips. I’ll have to try with a glass of Pinot Noir.

      Reply
      • carlocao says

        November 10, 2019 at 9:09 pm

        Thank you for your tip 🙂

        Reply

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