Portobello Mushroom Cutlets

It makes an amazing main dish for dinner!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 2 Prep: 10 min Cook: 8 min

Ingredients

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

Method

1
Remove and discard the stalk from the mushrooms and wipe with kitchen paper.
2
Put the breadcrumbs, cheese, finely chopped garlic and oregano into a flat dish and mix well.
3
Dredge the mushrooms with flour, run beaten egg and coat liberally with the breadcrumb mix at Step 2.
4
Put the oil in a frying pan 2cm deep and heat on medium. Gently drop in the mushrooms, hollow side up.
5
Fry for 3-4 minutes then turn over and fry for 3 minutes until nice and golden brown.
6
Drain excess oil and put on a serving dish. Sprinkle with salt & pepper and serve with lemon wedges.
7
When you buy the mushrooms, make sure to choose the flattest ones.
8
Normal breadcrumbs don't last that long. I used these Soft Breadcrumbs (available at Waitrose) which stuck very easily to the mushrooms.

Tips & Note

●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.

Portobello Mushroom Cutlets

It makes an amazing main dish for dinner!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 2

Prep: 10 min

Cook: 8 min

Ingredients

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

Portobello Mushroom Cutlets

Recipe ID :479 Posted on 05 MAY 2015

Serves 2

Prep 10min
Cook 8min
views 7,034
printed 294

saved 0

It makes an amazing main dish for dinner!

Share

Ingredients

Print Ingredients Email Ingredients
4
150g
1.5 tbsp
1/2 tsp
1 clove
1
4 tbsp
as required
a little
as required

Method

Prep
10min
Cook
8min
1
Remove and discard the stalk from the mushrooms and wipe with kitchen paper.
2
Put the breadcrumbs, cheese, finely chopped garlic and oregano into a flat dish and mix well.
3
Dredge the mushrooms with flour, run beaten egg and coat liberally with the breadcrumb mix at Step 2.
4
Put the oil in a frying pan 2cm deep and heat on medium. Gently drop in the mushrooms, hollow side up.
5
Fry for 3-4 minutes then turn over and fry for 3 minutes until nice and golden brown.
6
Drain excess oil and put on a serving dish. Sprinkle with salt & pepper and serve with lemon wedges.
7
When you buy the mushrooms, make sure to choose the flattest ones.
8
Normal breadcrumbs don't last that long. I used these Soft Breadcrumbs (available at Waitrose) which stuck very easily to the mushrooms.

Tips & Note

●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.

PRO
Mizue
I’ve got 179 recipes!

MIZUE
Step into my kitchen!
A wonderful dish as an appetiser at a dinner party.
Avocado, Lemon juice, Spring onion, Soy sauce, Mayonnaise, Breadcrumbs, Parmigiano reggiano, Olive oil
PRO
People think that in Japan, you eat this dish in restaurants, not at home. here in the UK though, you can buy all the ingredients so let's make it at home.
Kombu kelp, Water, Tahini, Arrowroot powder, Salt
PRO
Try this for breakfast or as a treat!
Flour, Salt, Egg, Milk, Vegetable oil, Unsalted butter, Onion, Broccoli, Brie cheese, Salt & pepper
PRO
Kids love them as a snack.
Cooked rice, Gouda cheese, Pickled plum (umeboshi), Vegetable oil
PRO
I made this in a heart shape this time specially for Valentine's Day. Originally, it was just a butter cake but I prefer to make it as a light airy sponge cake because there is cream in this recipe.
Unsalted butter, Golden marzipan, Eggs, Caster sugar, Sponge flour , Raspberry jam (unseeded), Butter cream:, Icing sugar, Syrup:, Granulated or caster sugar, Hot water, Grand Marnier
PRO
Enjoy the whole courgette from top to bottom!
Courgettes, Potato starch or cornflour, Oil for frying, Spring onion, Ginger, Bonito flakes, Dashi sauce ingredients, Dashi broth, Sake, Soy sauce, Mirin, Salt, Potato starch/water
PRO

Similar Recipe

Enjoy a tender pork fillet with a delicious deep flavoured mushroom sauce.
Pork fillets, Salt & pepper, Flour, Vegetable oil, Butter, Mushroom sauce:, Onion, Mushrooms, Chicken stock, Dijon or wholegrain mustard, Double cream
Mary P
HOME
Mushrooms are rich in dashi and umami, so add less miso. It is a delicious miso soup with plenty of guanylic acid.
Mushrooms, Butter, Dashi stock granules (or vegetable stock cube), Hot water, Miso, Spring onion
Tobuchan
HOME
The deep mushroom flavour of the sauce makes the steak taste twice as good!
Sirloin steak fillet, Salt & pepper, Vegetable oil, Garlic, Onion, Mushrooms (medium), Butter, White wine, Stock cube, Hot water, Double cream
Tobuchan
HOME
A refreshing flavour of lemon.
Brown mushrooms, White wine, chicken breast, Soy sauce, Salt & pepper, Watercress or rocket, Vegetable oil, Lemon
yhiranuma
PRO
A typical British dish, handy for using up leftover roast chicken.
Chicken breast & thighs, Salt & pepper, Mushrooms, Butter, Olive oil, Garlic, Onion (medium), Thyme, Flour, Chicken stock, Thick double cream, Puff Pastry sheet, Egg
KitchenCIB
HOME
Enjoy a cooked English breakfast in bitesize portions!
Eggs (medium), Salt & pepper, Tomato (medium), Mushrooms, Bacon rashers, Mini sausages, Vegetable oil, Butter
David38
HOME

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME