Fried Portabella Mushroom Strips |
|
 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
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. Ingredients:
3 large portabella mushrooms |
1/4 cup flour |
2 eggs |
1 tablespoon milk |
1 1/2 cups panko breadcrumbs |
1/2 teaspoon ground pepper |
1 teaspoon salt |
1/2 teaspoon garlic powder |
2 tablespoons parmesan cheese |
3 cups deep frying oil |
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.
|
|