Panko fried portabella mushrooms


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Serves 4-6 | Prep Time 20 | Cook Time 30

Why I Love This Recipe

I came up with this when my mom got given a bunch of mushrooms that she didn't know what to do with. You can actually reheat leftovers in the toaster over and they stay crunchy!


Ingredients You'll Need

1 lb Portabello mushrooms, gills and stems removed
2 eggs
1 T milk
2 c panko
1t garlic salt
1t pepper
canola oil for frying


Directions

slice portabellas in ½” strips


beat eggs and milk together


dip mushrooms in egg mixture, coating completely


mix panko with garlic salt and pepper


cover mushrooms with panko mixture, making sure they are totally covered


depending on my mood, I will sometimes do another egg and panko dip to get them really crunchy


heat oil to 350 degrees


fry mushrooms in batches, making sure not to overcrowd or oil temp will drop


fry until golden brown


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