Portobello Mushroom Schnitzel
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
277 kcal
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Course
Main Course
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Cuisine
American
Portobello Mushroom Schnitzel
Description
This recipe uses large slices of portobello mushrooms dipped first in a batter made from flour, cornstarch, salt, garlic powder, cayenne pepper, hot sauce, and beer or seltzer water to achieve a consistency similar to pancake batter. After battering, the mushrooms are coated with a panko breadcrumb and sesame seed mixture to add texture and crunch.
Frying the mushroom slices in grapeseed oil over medium heat creates a crispy, golden crust while maintaining a tender mushroom interior. The inclusion of cayenne and hot sauce provides subtle heat, balanced by the beer’s lightness and carbonation keeping the batter airy. Sesame seeds optionally enhance both flavor and crunch.
This schnitzel variation works well as a standalone dish or as part of a sandwich or side, offering a rich and crispy plant-based option. The recipe notes recommend using separate hands for wet and dry dipping to keep the coating even and to fry in small batches for best results.
Ingredients
Tori's Crispy Panko Coating Ingredients
- 1 1/4 cups flour
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 tablespoon hot sauce
- 12 ounces beer or more as needed, or seltzer water
- 3-4 cups panko breadcrumbs
- 2 tablespoons sesame seeds optional, recommended
Other Ingredients
- 4 large portobello mushroom caps (1/2 lb. total), cut into slices a little wider than 1/2 inch
- grapeseed oil for frying
Instructions
- In a mixing bowl whisk together the flour, cornstarch, salt, garlic powder and cayenne.
- Stir in the hot sauce and beer or seltzer until a thick but pourable batter forms. Note that the beer will be difficult to measure out due to foam; you’ll need at least one 12 oz. bottle of beer to make this batter. The batter should be thick like pancake batter, but if it appears clumpy or overly thick add more beer, seltzer or water until mixture is thin enough for dipping.
- Stir together the panko breadcrumbs and sesame seeds, then pour them onto a plate. Dip the mushroom slices into the batter...
- ...then into the panko sesame mixture to coat. Use one hand for wet dipping and the other for dry, otherwise you’ll end up with lots of clumps in the dry coating ingredients.
- Heat ½ inch of grapeseed oil in a skillet over medium until hot but not smoking. Fry the mushroom slices in batches of 4 or 5 pieces for 2-3 minutes on each side until golden brown and crispy. You may need to add more oil midway through cooking. Drain on paper towels or a wire cooling rack.
- Sprinkle with additional salt to taste, if desired. Serve hot.
Notes
- You will need a mixing bowl, skillet, and paper towels or wire rack for draining excess oil after frying.
- Use one hand for dipping mushrooms in wet batter and the other hand for coating in dry crumbs to avoid clumping.
- Maintain medium heat to get crispy golden crust without burning and fry mushroom slices in small batches for even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 51g | 17% |
| Protein | 8g | 16% |
| Fat | 3g | 5% |
| Sodium | 750mg | 31% |
| Potassium | 126mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 109mg | 11% |
| Iron | 3.6mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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