Fried Portabella Mushrooms Tops
Crispy, golden, and bursting with flavor, these Fried Portabella Mushroom Tops are a gourmet twist on a classic snack or appetizer. Featuring hearty portabella caps coated in a delightfully seasoned breadcrumb mixture with Parmesan cheese, garlic powder, and paprika, this recipe offers a satisfying crunch with every bite. Perfectly fried to perfection in vegetable oil, the mushroom caps retain their tender, meaty texture, making them a show-stopping vegetarian option. Quick and easy to prepare in just 25 minutes, these savory delights are best served fresh and paired with your favorite dipping sauce—think zesty aioli, creamy ranch, or tangy marinara. Whether you're hosting a party or treating yourself to a restaurant-quality snack at home, these fried mushrooms are guaranteed to impress.
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Recipe Information
Ingredients
- 4 pieces Portabella mushroom caps
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1.5 cups Breadcrumbs
- 0.5 cups Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Vegetable oil
Instructions
Clean the portabella mushroom caps by gently wiping them with a damp paper towel. Remove the stems and scrape out the gills underneath the caps with a spoon. Pat the mushrooms dry with a paper towel.
Set up a breading station with three shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, whisk together the eggs and milk. In the third bowl, mix the breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper.
Dredge each mushroom cap in the flour, ensuring it is evenly coated. Shake off any excess flour.
Dip the floured mushroom cap into the egg mixture, allowing any excess to drip off.
Coat the mushroom cap in the breadcrumb mixture, pressing gently to ensure the breadcrumbs stick evenly. Repeat with all mushroom caps and set them aside on a plate.
Heat the vegetable oil in a large skillet or deep frying pan over medium-high heat until it reaches 350°F (175°C). You can test the temperature by dropping in a small piece of breadcrumb; it should sizzle and turn golden brown within a few seconds.
Carefully lower each mushroom cap into the hot oil, cap-side down. Fry in batches if necessary, to avoid overcrowding the pan.
Fry the mushrooms for 3-4 minutes per side, or until they turn golden brown and crispy. Use tongs to flip them gently.
Remove the fried mushrooms from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve immediately while hot and crispy. Pair with your favorite dipping sauce, such as aioli, ranch, or marinara, and enjoy!
Nutrition Facts
Calories |
5068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 451.5 g | 579% | |
| Saturated Fat | 73.6 g | 368% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 5761 mg | 250% | |
| Total Carbohydrate | 235.2 g | 86% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 21.7 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 656 mg | 50% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1861 mg | 40% | |
*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.
