Crispy Portabella Mushroom Sticks
Indulge in these Crispy Portabella Mushroom Sticks, a delightful twist on traditional fries. Perfectly breaded with a crunchy panko coating and flavored with Parmigiano-Reggiano and fresh herbs, these mushrooms make for an irresistible snack or side dish. Whether served with your favorite dipping sauce or on their own, they are sure to impress at lunch gatherings or as a fun treat. This recipe is simple and quick, making use of large portabella mushrooms for a meaty, satisfying bite that everyone will love.
4
Servings
300
Calories
10
Ingredients
Ingredients
Peanut oil
for frying
Large portabella mushrooms
5 (Remove gills and stems, trim edges, and slice into 1/4-inch strips.)
All-purpose flour
1/2 cup
Panko breadcrumbs
1 1/2 cups
Finely grated Parmigiano-Reggiano cheese
1/4 cup
Finely chopped fresh parsley leaves
2 tablespoons
Red pepper flakes
1/2 teaspoon
Salt
to taste
Freshly ground black pepper
to taste
Eggs
3 (lightly beaten)
Instructions
1
1. Begin by preheating the peanut oil in a deep-fryer to 350 degrees F while you prepare the mushrooms.
2
2. Prepare the mushrooms by carefully removing the gills and stems from the underside. Trim any rough edges and slice the mushrooms into 1/4-inch thick strips.
3
3. Set up your breading station: In a pie plate, add the all-purpose flour. In another plate or bowl, combine the panko breadcrumbs, finely grated Parmigiano-Reggiano cheese, parsley, red pepper flakes, salt, and pepper.
4
4. Dredge each mushroom strip in the flour, ensuring it is fully coated. Then, dip it into the lightly beaten eggs, allowing any excess to drip off. Finally, coat the strip in the panko mixture, pressing gently to adhere the breadcrumbs.
5
5. Carefully place the breaded mushroom strips into the hot oil, working in batches to avoid overcrowding. Fry each batch for 3 to 4 minutes, or until they are golden brown and crispy.
6
6. Once fried, transfer the mushroom sticks to a paper towel-lined sheet tray to drain any excess oil. Serve warm with your favorite dipping sauce.
Nutrition Information
16.25g
Protein
200mg
Sodium
75mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Portabella Mushroom Sticks?
They are a delightful snack or side dish made from large portabella mushrooms sliced into strips, coated in a crunchy panko and Parmigiano-Reggiano breading, and deep-fried.
What type of mushrooms are used in this recipe?
The recipe uses 5 large portabella mushrooms, which provide a meaty and satisfying bite.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
How many calories are in a serving of mushroom sticks?
Each serving contains approximately 300 calories.
What is the protein content of this dish?
There are 16.25g of protein per serving.
How much sodium is in each serving?
Each serving contains 200mg of sodium.
What is the cholesterol level for this recipe?
The cholesterol content is 75mg per serving.
What type of oil is recommended for frying?
Peanut oil is recommended for deep-frying these mushroom sticks.
What temperature should the oil be for frying?
The peanut oil should be preheated to 350 degrees F.
How should I prepare the portabella mushrooms?
You should remove the gills and stems, trim any rough edges, and slice the mushrooms into 1/4-inch thick strips.
Is it necessary to remove the mushroom gills?
Yes, the recipe instructions specify carefully removing the gills and stems from the underside of the mushrooms.
How thick should the mushroom strips be sliced?
The mushrooms should be sliced into strips that are 1/4-inch thick.
What ingredients are used for the breading station?
The breading station requires all-purpose flour, lightly beaten eggs, and a mixture of panko, Parmigiano-Reggiano, parsley, red pepper flakes, salt, and pepper.
What kind of breadcrumbs are used?
The recipe uses 1 1/2 cups of panko breadcrumbs for a extra crunchy coating.
Does this recipe include cheese?
Yes, it includes 1/4 cup of finely grated Parmigiano-Reggiano cheese in the breading mixture.
Is there any spice in the breading?
Yes, 1/2 teaspoon of red pepper flakes is added to the panko mixture for a hint of heat.
How do I set up the dredging process?
Place flour in a pie plate, beaten eggs in a second bowl, and the panko-cheese-herb mixture in a third container.
What is the correct order for breading the mushrooms?
Dredge the mushroom strip in flour first, then dip into the beaten eggs, and finally coat in the panko mixture.
How long do the mushroom sticks need to fry?
They should be fried for 3 to 4 minutes per batch.
How do I know when the mushroom sticks are finished cooking?
They are ready when they turn golden brown and become crispy.
Should I fry all the mushrooms at once?
No, you should work in batches to avoid overcrowding the deep-fryer, which helps maintain the oil temperature.
What is the best way to drain the mushrooms after frying?
Transfer the fried mushroom sticks to a paper towel-lined sheet tray to drain excess oil.
Is this recipe vegetarian?
Yes, this recipe is vegetarian.
Can this recipe be adapted for vegans?
While the original recipe uses eggs and cheese, it mentions a 'vegan option' tag, implying you could use flax eggs and nutritional yeast as substitutes.
How should these mushroom sticks be served?
They are best served warm, either on their own or with your favorite dipping sauce.
What category does this recipe fall under?
This recipe is categorized as Lunch/Snacks.
How many eggs are needed for this recipe?
The recipe calls for 3 lightly beaten eggs.
What fresh herbs are included in the breading?
The recipe uses 2 tablespoons of finely chopped fresh parsley leaves.
Is this recipe considered easy to make?
Yes, it is tagged as an easy recipe and is relatively simple and quick to prepare.
How many ingredients are in this recipe in total?
There are 10 ingredients required for this recipe.