Fried Portabella Mushroom Strips
Crispy, golden, and irresistible, these Fried Portabella Mushroom Strips are the perfect appetizer or snack for any occasion. Featuring thick slices of meaty portabella mushroom caps coated in a flavorful blend of smoky paprika, garlic, and Parmesan-laced panko breadcrumbs, these strips are fried to perfection for a crunchy exterior and tender, savory interior. The recipe boasts a quick 15-minute prep time, making it ideal for busy weeknights or spontaneous gatherings. Pair these delectable mushroom fries with your favorite dipping sauce—ranch, aioli, or even spicy marinara—for a bold and satisfying flavor combination. Whether you're catering to vegetarians or just looking to add a unique twist to your menu, these fried mushroom strips will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 4 large Portabella mushroom caps
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 large Eggs
- 0.25 cup Milk
- 1.5 cups Panko breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 2 cups Vegetable oil
- 1 bowl Optional dipping sauce (e.g., ranch, aioli)
Instructions
Clean the portabella mushroom caps by gently wiping them with a damp paper towel. Remove the stems and gills if desired, then slice the caps into 1/2-inch thick strips.
Set up a breading station with three shallow bowls. In the first bowl, mix the flour, cornstarch, garlic powder, smoked paprika, salt, and black pepper. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the panko breadcrumbs and grated Parmesan cheese.
Dredge each mushroom strip in the flour mixture, ensuring it is fully coated. Shake off the excess, then dip it into the egg mixture. Finally, coat it thoroughly with the panko-Parmesan mixture. Place the breaded strips on a plate and repeat until all strips are coated.
Heat the vegetable oil in a deep skillet or heavy-bottomed pot over medium heat until it reaches 350°F (175°C). If you don't have a thermometer, test the oil by dropping in a small breadcrumb—if it sizzles and floats, the oil is ready.
Carefully add a few mushroom strips to the hot oil, being careful not to overcrowd the pan. Fry for 2-3 minutes on each side, or until golden brown and crispy.
Using a slotted spoon or tongs, remove the fried mushroom strips and place them on a plate lined with paper towels to drain excess oil.
Repeat with the remaining mushroom strips, ensuring the oil temperature maintains consistency between batches.
Serve the fried portabella mushroom strips hot with your favorite dipping sauce on the side.
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.2 g | 184% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 1659 mg | 72% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 8.0 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 205 mg | 16% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 568 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
