Mushrooms I Funghi Fritti Col Formaggio Parmigiano
Crispy, golden, and utterly irresistible, Mushrooms I Funghi Fritti Col Formaggio Parmigiano is a decadent Italian-inspired appetizer or snack that elevates humble mushrooms to a whole new level. Tender button or cremini mushrooms are coated in a flavorful breading mixture of panko breadcrumbs, grated Parmesan, and aromatic spices like oregano and garlic powder, creating a beautifully crunchy exterior that pairs perfectly with the juicy texture of the mushrooms. Quickly fried to perfection in bubbling vegetable oil, these crispy bites are best served hot and fresh, making them ideal for sharing at gatherings or indulging as a savory treat. Top with extra Parmesan and enjoy with marinara sauce or garlic aioli for a symphony of bold flavors. Ready in just 30 minutes, this recipe is the perfect combination of ease and elegance for any mushroom lover!
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Recipe Information
Ingredients
- 400 grams Button mushrooms (or cremini mushrooms)
- 100 grams All-purpose flour
- 2 pieces Large eggs
- 150 grams Panko breadcrumbs
- 100 grams Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Dried oregano
- 0.25 teaspoon Garlic powder
- 500 ml Vegetable oil (for frying)
Instructions
Clean the mushrooms by wiping them with a damp paper towel to remove any dirt. Trim the ends of the stems if needed and pat them dry.
Set up a breading station with three shallow bowls. In the first bowl, add the all-purpose flour. In the second bowl, beat the eggs until well mixed. In the third bowl, combine the panko breadcrumbs, grated Parmesan cheese, salt, ground black pepper, dried oregano, and garlic powder.
Heat the vegetable oil in a large deep skillet or pot over medium-high heat until it reaches about 180°C (350°F). Use a kitchen thermometer if available.
Working in batches, coat each mushroom in the flour, shaking off any excess. Then dip the mushroom in the beaten egg, ensuring it is fully coated. Finally, roll the mushroom in the breadcrumb-Parmesan mixture, pressing gently to adhere.
Carefully place the breaded mushrooms into the hot oil, being careful not to overcrowd the pan. Fry them for 2-3 minutes or until they are golden brown and crispy, turning occasionally for even cooking.
Using a slotted spoon, transfer the fried mushrooms to a plate lined with paper towels to drain any excess oil.
Serve immediately while hot and crispy, garnished with a sprinkle of additional grated Parmesan or fresh parsley if desired. These pair wonderfully with marinara sauce or a garlic aioli for dipping.
Nutrition Facts
Calories |
5282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 542.0 g | 695% | |
| Saturated Fat | 95.0 g | 475% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 4223 mg | 184% | |
| Total Carbohydrate | 93.1 g | 34% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 8.2 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 1194 mg | 92% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1543 mg | 33% | |
*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.
