Portobello Mushroom Recipe
Big portobello caps for dinner — mushroom fries, cheesy mushroom cups, crab stuffed caps, portobello burgers with dill mayo — easy weeknight meals.
★ snack
snackPortobello Mushroom Fries
Crispy baked portobello mushroom strips coated in breadcrumbs. From Hilah Johnson.
Crystal SchuttIngredients
- 2 large portobello mushroom caps
- 1 teaspoon salt
- 2 tablespoons optional flour
- 1 egg
- 1 tablespoon water
- 1 1/2 cups Panko bread crumbs
- 1/3 cup grated Parmesan
- 1/2 teaspoon black pepper
Instructions
- 1Set oven to 425ºF. Line a baking sheet with parchment paper, or grease it well.
- 2Wipe the mushrooms with a damp cloth to clean them. Slice into 1/4″ strips. Lay them out on a cutting board and sprinkle evenly with salt. Place a paper towel or clean dish towel on top and then a heavy skillet or cutting board. Let sit for 5-10 minutes to pull the water out.
- 3Beat the egg with the water in a small bowl.
- 4Mix crumbs, cheese and pepper together on a plate.
- 5Once mushrooms are pressed, sprinkle lightly with the flour on both sides. Tap off excess.
- 6Dip into egg, then crumbs to coat both sides.
- 7Place on baking sheet.
- 8Bake 15 minutes until well browned. Serve hot with rosemary-garlic dip or marinara.
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Open in Pepper →Big Mushroom Caps Make A Real Dinner
A portobello cap is about the size of your palm, and it holds up to a hot pan or a grill the way almost no other vegetable does. Stuff it, slice it, or set it on a bun, and it eats like a main dish instead of a side.
Cooks on Pepper reach for these when they want something filling that isn't another chicken breast, or when one person at the table doesn't eat meat and nobody wants to cook twice.
Every recipe here starts with those big caps: Portobello Mushroom Fries, Cheesy portobello mushroom cups, Crab stuffed portobello mushroom caps, Stuffed Portobello Mushrooms with Italian sausage, Portobello Mushroom Tacos, and Grilled Portobello Mushroom Burgers with balsamic.
Quick Tips
- 1
Scrape out the gills
Run a spoon around the underside to scrape the dark gills out in about 30 seconds. They hold water and turn fillings muddy gray.
- 2
Wipe, don't rinse
Clean caps with a damp paper towel instead of soaking them. Mushrooms drink up water and steam instead of browning.
- 3
Roast caps gill side down
Start them gill side down at 400°F for 10 minutes to drain, then flip and fill. You'll get far less liquid in the bottom of the pan.
- 4
Salt right before cooking
Salt pulls moisture out fast, so wait until the caps hit the grill or the hot oil, about 4 to 5 minutes per side.
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