Go Back
Crispy Fried Portobello Mushrooms
Kathie Clane

Crispy Fried Portobello Mushrooms

Golden, crispy fried Portobello mushrooms with a juicy interior, perfect for appetizers or a vegetarian meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: American
Calories: 307
Ingredients Method Notes

Ingredients
  

  • 4 large Portobello mushroom caps
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 large eggs beaten
  • 1 cup breadcrumbs preferably panko for extra crunch
  • Vegetable oil for frying

Method
 

  1. Clean the Portobello mushrooms by gently wiping them with a damp cloth. Remove the stems and set aside.
  2. In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, salt, and pepper.
  3. In another bowl, whisk the eggs until smooth.
  4. Place the breadcrumbs in a third shallow bowl.
  5. Coat each mushroom cap in the flour mixture, dip in the eggs, then dredge in the breadcrumbs, pressing gently to ensure an even coat.
  6. Heat oil in a large frying pan over medium-high heat (350°F/175°C).
  7. Fry the mushroom caps in batches for about 3-4 minutes per side, or until golden brown and crispy.
  8. Transfer the mushrooms to a paper towel-lined plate to drain excess oil.
  9. Serve immediately with your favorite dipping sauce or as a sandwich filling.

Notes

  • For a lighter version, you can bake the mushrooms in a preheated oven at 400°F (200°C) for about 15-20 minutes, flipping halfway.
  • This recipe can be easily adjusted for gluten-free diets by using a gluten-free flour and breadcrumbs.