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Panko Breaded Portobellinis
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  • Success Rating: 85%

Panko Breaded Portobellinis

by Joe G in Test Kitchen

Mushrooms are the star in this recipe instead of being a supporting ingredient in so many other recipes.

Serves
5
Active Time
25 mins
Total Time
45 mins

Step 1: Prepping the Mushrooms

Prepping the Mushrooms
  • 1/2 cup extra virgin olive oil
  • 1/4 cup Balsamic vinegar
  • 1/2 tsp sugar
  • 1/2 tsp worcestershire sauce
  • 1/2 tsp fresh cracked pepper
  • 5 whole portobellini mushrooms

Mix the oil, vinegar, sugar, Worcestershire, and pepper in a small bowl. Remove the stem of the mushrooms and place them top side down on a baking tray. Pour the dressing mixture in the hole left where you removed the stem then pour whatever is left over the rest of the mushroom. Place into a 350 degree oven for approximately 30 minutes.

Step 2: Rebaking the Mushrooms

Rebaking the Mushrooms
  • 3/4 cup panko bread crumbs - can substitute with chinese bread crumbs

When you remove the mushrooms from the oven you will see that the excess liquid should have evaporated. Turn the oven up to 500 meanwhile roll the mushrooms in the bread crumbs and place them back on the backing tray this time top side up. re-bake them for approximately 5 to 10 minutes or till the bread crumbs turn a golden brown.

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Notes

You can add fresh basil or thyme or even some fresh garlic and shallots. Basically you are just making a really good dressing of whatever flavor you desire, you can use Asian flavors such as pickled ginger, rice wine vinegar, mirin and make it taste oriental. Or you could just buy a dressing that you know is good and use that. It is important to use panko bread crumbs as they are much crunchier and give the mushrooms a much better testure.