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Fried Portabella Mushroom Strips

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“Crunchy with great texture. Never have leftovers when I make these. Serve with low fat Peppercorn Ranch Dressing as a dipping sauce. Besides using as an appetizer can use these to top burgers and steak sandwiches.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean and remove stems from mushrooms. Slice into 1/2" thick strips.
  2. Put flour in zip loc bag. Add mushroom slices (6-8 at a time) and shake to coat. Remove from bag and shake off excess flour.
  3. Beat eggs and milk together in a bowl and dip each mushroom slice to coat.
  4. Mix Panko crumbs, pepper, salt, garlic powder, and parmasan in a zip loc bag. Add mushrooms (again 6-8 at a time) and shake to coat.
  5. Heat oil in deep fryer to 300 degrees. Fry mushroom strips in small batches until golden and crispy (turn after a couple of minutes). Can also be pan fried.
  6. Drain and immediately salt to taste.
  7. Serve with low fat Peppercorn Ranch dressing for dipping.

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