Fried Portabella Mushrooms
Get ready to elevate your appetizer game with these irresistibly crispy Fried Portabella Mushrooms! Featuring thick slices of meaty portabella caps coated in a flavor-packed blend of Parmesan-infused breadcrumbs, garlic, and smoky paprika, this recipe delivers the perfect balance of crunch and umami. Dredged and fried to golden perfection, these mushroom strips make for a crowd-pleasing snack or side dish that pairs beautifully with dipping sauces like creamy ranch, tangy marinara, or zesty aioli. Simple yet indulgent, this recipe takes just 30 minutes from start to finish and is a must-try for mushroom lovers and fans of hearty, meat-free comfort foods. Perfect for parties, game day, or as a savory treat anytime, these Fried Portabella Mushrooms are guaranteed to disappear in minutes!
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 2 large Eggs
- 1 cup Milk
- 1.5 cups Breadcrumbs (panko or traditional)
- 0.25 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 cups Vegetable oil (for frying)
Instructions
Clean the portabella mushrooms by wiping them with a damp paper towel to remove any dirt. Remove the stems and gills gently with a spoon, then slice the caps into thick strips (about 1-inch wide).
Set up a dredging station with three shallow bowls. In the first bowl, mix the flour and cornstarch. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the breadcrumbs, grated Parmesan, garlic powder, smoked paprika, salt, and black pepper.
Heat the vegetable oil in a deep frying pan or pot over medium heat until it reaches 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping in a small piece of bread. It should bubble and turn golden within 10 seconds.
Dredge each mushroom strip first in the flour mixture, making sure to coat it evenly. Then dip it into the egg mixture, allowing any excess to drip off, and finally coat it in the breadcrumb mixture, pressing gently to adhere.
Carefully place a few coated mushroom strips into the hot oil, being careful not to overcrowd the pan. Fry them for 2–3 minutes on each side, or until they are golden brown and crispy.
Use a slotted spoon to remove the fried mushrooms from the oil and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining mushroom strips.
Serve the Fried Portabella Mushrooms immediately with your favorite dipping sauce, such as ranch, aioli, or marinara, for an irresistible snack or appetizer.
Nutrition Facts
Calories |
2452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.6 g | 315% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 944 mg | 41% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 7.4 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 181 mg | 14% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 647 mg | 14% | |
*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.
