Fried Portobello Mushrooms

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Directions
  • Whisk 1 egg with 1/4 cup milk and 1 teaspoon Worcestershire sauce; season with salt and pepper. Mix 1 cup panko with 1/4 cup chopped parsley and the zest of 1/2 lemon; season with salt and pepper. Dip 3 quartered portobello caps (gills scraped out) in the egg and dredge in the panko. Shallow-fry in olive oil until golden, 2 to 3 minutes per side. Sprinkle with salt. Serve with lemon wedges.

  • Photograph by Justin Walker


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    Recipe courtesy of Food Network Kitchen