Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 2 Prep: 10 min Cook: 8 min
| Portobello mushrooms | 4 |
| Breadcrumbs | 150g |
| Parmigiano reggiano (grated) | 1.5 tbsp |
| Dried oregano | 1/2 tsp |
| Garlic | 1 clove |
| Egg | 1 |
| Flour | 4 tbsp |
| Olive oil for frying | as required |
| Salt & pepper | a little |
| Lemon | as required |
●When you drop the mushrooms in at Step 4, make sure the top side is down, otherwise it will leak water into the hot fat and splatter. Only add the salt & pepper once the mushrooms are removed from the hot oil, again to avoid any splatter.
Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 2
Prep: 10 min
Cook: 8 min
| Portobello mushrooms | 4 | |
| Breadcrumbs | 150g | |
| Parmigiano reggiano (grated) | 1.5 tbsp | |
| Dried oregano | 1/2 tsp | |
| Garlic | 1 clove | |
| Egg | 1 | |
| Flour | 4 tbsp | |
| Olive oil for frying | as required | |
| Salt & pepper | a little | |
| Lemon | as required |
| Print Ingredients | Email Ingredients | |
| 4 | ||
| 150g | ||
| 1.5 tbsp | ||
| 1/2 tsp | ||
| 1 clove | ||
| 1 | ||
| 4 tbsp | ||
| as required | ||
| a little | ||
| as required |
●When you drop the mushrooms in at Step 4, make sure the top side is down, otherwise it will leak water into the hot fat and splatter. Only add the salt & pepper once the mushrooms are removed from the hot oil, again to avoid any splatter.
