Portobellos



 http://www.kathewithane.com/

Today I am linking up with the lovely and talented Kathe for You're gonna love it Tuesday.

Link up.

 

All summer long we have been barbecuing portobello mushrooms with a little olive oil , salt and pepper. They are delicious.
Sunday as we all know,  football season started. I love making snack food for football games. I thought, why not bread and fry some portobello mushrooms instead of grilling them?  I am so glad I did. It was also so much easier than making stuffed mushrooms. They were a big hit at my house, so I will share my recipe with you.

You will need:

3 packages of medium sized portobello mushrooms (the small ones would be harder to work with and the big ones are just too big). There were about 18 mushrooms total. You can use more or less depending on the size of the crowd you have. I had 3 people and we only ate about half of them (they are great leftover too, just ask the son I never had).



2 cups of flour
5 eggs
1/2 a container of Italian style bread crumbs
1/2 a teaspoon of garlic powder
1/2 a teaspoon of onion powder
1/2 a teaspoon of garlic salt
1/2 a teaspoon of onion salt
3 tablespoons of minced garlic
4 tablespoons of parsley (fresh is great if you like to use fresh)
salt and pepper to taste
Parmesan cheese (optional)
olive oil

Use 3 separate bowls. Put the flour in one bowl, the eggs in another bowl and the breadcrumbs in another bowl.

Heat your frying pan (if you have an electric one, heat it to 425). These are big mushrooms so you want to make sure they are cooked through.

You are going to season your eggs and breadcrumbs. I always do that for extra flavor. Even though you are using seasoned Italian style breadcrumbs, you need more seasoning. It is nice when your guests do not need to add salt or pepper.

In each bowl (the egg mixture and the breadcrumb mixture) add
1/4 teaspoon of garlic powder
1/4 teaspoon of onion powder
1/4 teaspoon of garlic salt
1/4 teaspoon of onion salt
1 1/2 tablespoons of minced garlic
2 tablespoons of parsley
salt and pepper to taste only in the bowl where your breadcrumbs are.
You can also add some fresh Parmesan cheese to your breadcrumbs at this time if you like.

Mix all of the ingredients well in both of your bowls. Beat the eggs.

Add olive oil to your pan. Remember, hot pan, cold oil. It helps prevent sticking and losing your breading.

Wash and cut the stems off of your mushrooms. Let the mushrooms dry a little.

Dip each mushroom in flour, then the egg, then the breadcrumb mixture. Make sure they are coated evenly so that you have a nice breading on them.

 



Put the mushrooms in your pan and when you see them turning golden brown on the outside edges, flip them over with a spatula. If your mushrooms are on the bigger side, I would flip them about 4 times so that they are cooked in the middle.

 



 Remove from pan and put them on a plate with paper towels to absorb excess olive oil. Move to a serving tray.

Bon appetit!


I could not let this day pass without mentioning the important anniversary of 9/11. I am still very emotional about it. I do not have the best memory, but I remember that day and each moment like it was yesterday.
I will be taking a moment today to reflect on how lucky I am to live in a free country. I will never forget 9/11. My thoughts and prayers are with all of those who were affected by the horrific
event.