Nut Crusted Portobello Mushroom Strips Recipes

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20 WAYS TO COOK WITH PORTOBELLO MUSHROOMS



20 Ways To Cook With Portobello Mushrooms image

These portobello mushroom recipes are ideal for plant-based diets. From tacos to burgers, you won't believe how versatile these mushrooms can be!

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 20

Baked Portobello Mushrooms
Spinach Stuffed Portobello Mushrooms
Portobello Mushroom Tacos
Portobello Mushroom Burger
Tuscan Portobello Melt
Baked Portobello Mushroom Alfredo
Flatbread Goat Cheese Portobello Pizza
Balsamic Portobello Mushroom Wraps
Portobello Mushroom Soup
Portobello Mushroom Stir Fry
Portobello Mushroom Gravy
Portobello Fajitas
Mushroom Ramen Soup
Grilled Portobello Salad with Avocado, Lime and Grilled Corn
Caprese Stuffed Mushrooms
Garlic Butter Portobello Mushroom
Scalloped Portobello Mushrooms
Black Beans u0026amp; Corn Stuffed Portobello Mushrooms
Portobello and Poblano Enchiladas
Portobello California Burrito

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a mushroom recipe in 30 minutes or less!

Nutrition Facts :

NUT CRUSTED PORTOBELLO MUSHROOM STRIPS



Nut Crusted Portobello Mushroom Strips image

Thin strips of meaty portobello mushrooms with a crunchy nut coating, sauted in olive oil, become wonderfully satisfying! A great breakfast entree, or side dish, or snack! Adapted from Mollie Katzen's Sunlight Cafe(Breakfast All Day).

Provided by Sharon123

Categories     < 30 Mins

Time 30m

Yield 4-6

Number Of Ingredients 9

4 medium portabella mushrooms (about 4 inches)
1 cup almonds (or hazelnuts)
1/4-1/2 cup parmesan cheese, grated
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8-1/4 teaspoon garlic powder (or more to taste)
3 large eggs
2 -3 tablespoons olive oil
salsa

Steps:

  • Remove and discard the mushroom stems(I put in freezer to make Recipe #397862-The End of All Things Vegetable Broth) and wipe the caps clean with a damp paper towel. Cut them into long slices about 1/2 " thick and set aside.
  • Place the nuts and cheese in a blender or food processor, and turn the machine on and off a few times until the nuts are ground to the consistency of cornmeal. Move the mixture to a plate, and stir in the salt, pepper, and garlic powder. Mix until thoroughly blended.
  • Break the eggs into a shallow dish(such as a pie pan), and beat until smooth.
  • Dip both sides of each mushroom strip in the beaten egg, then press the wet surfaces firmly into the nut mixture. Really push it in there, so a lot of the coating can stick to the mushrooms. Thick is good in this case! Move the coated mushrooms to another plate.
  • Place a skillet or saute pan over medium heat and wait several minutes. Add a tbls. of the oil, and wait about 30 seconds, then swirl to coat the pan. When it is hot enough to sizzle a bread crumb, arrange the coated mushroom slices in the pan. They can be touching but should not overlap.
  • Saute them about 5 minutes on each side, adding more oil if necessary. If some of the coating falls off, save and include it, it's delicious! When the mushrooms are golden all over, move to a wire rack over a tray to cool. This will retain their crispy texture.
  • Serve hot, warm, or at room temperature, with a nice salsa on the side, if desired.
  • Note:.
  • Milk or soy milk can replace some of the beaten egg, or use egg substitute.
  • You can prepare the coated mushroom slices in the evening and store them overnight in a tightly covered container in the refrigerator. Frying them in the morning will then take less than 15 minutes.
  • Alternative cooking method: Instead of sauteing them, spread the coated mushroom slices on a foil lined baking tray brushed or sprayed lightly with olive oil, and bake in a preheated 425*F. oven for 12-15 minutes. Turn the mushrooms over halfway through the baking.

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