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    You are in: Home / Recipes / Nut Crusted Portobello Mushroom Strips Recipe
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    Nut Crusted Portobello Mushroom Strips

    Nut Crusted Portobello Mushroom Strips. Photo by Debbwl

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Sharon123's Note:

    Thin strips of meaty portobello mushrooms with a crunchy nut coating, sauted in olive oil, become wonderfully satisfying! A great breakfast entree, or side dish, or snack! Adapted from Mollie Katzen's Sunlight Cafe(Breakfast All Day).

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    Ingredients:

    Yield:

    Units: US | Metric

    Directions:

    1. 1
      Remove and discard the mushroom stems(I put in freezer to make The End of All Things Vegetable Broth-The End of All Things Vegetable Broth) and wipe the caps clean with a damp paper towel. Cut them into long slices about 1/2 " thick and set aside.
    2. 2
      Place the nuts and cheese in a blender or food processor, and turn the machine on and off a few times until the nuts are ground to the consistency of cornmeal. Move the mixture to a plate, and stir in the salt, pepper, and garlic powder. Mix until thoroughly blended.
    3. 3
      Break the eggs into a shallow dish(such as a pie pan), and beat until smooth.
    4. 4
      Dip both sides of each mushroom strip in the beaten egg, then press the wet surfaces firmly into the nut mixture. Really push it in there, so a lot of the coating can stick to the mushrooms. Thick is good in this case! Move the coated mushrooms to another plate.
    5. 5
      Place a skillet or saute pan over medium heat and wait several minutes. Add a tbls. of the oil, and wait about 30 seconds, then swirl to coat the pan. When it is hot enough to sizzle a bread crumb, arrange the coated mushroom slices in the pan. They can be touching but should not overlap.
    6. 6
      Saute them about 5 minutes on each side, adding more oil if necessary. If some of the coating falls off, save and include it, it's delicious! When the mushrooms are golden all over, move to a wire rack over a tray to cool. This will retain their crispy texture.
    7. 7
      Serve hot, warm, or at room temperature, with a nice salsa on the side, if desired.
    8. 8
      Note:.
    9. 9
      Milk or soy milk can replace some of the beaten egg, or use egg substitute.
    10. 10
      You can prepare the coated mushroom slices in the evening and store them overnight in a tightly covered container in the refrigerator. Frying them in the morning will then take less than 15 minutes.
    11. 11
      Alternative cooking method: Instead of sauteing them, spread the coated mushroom slices on a foil lined baking tray brushed or sprayed lightly with olive oil, and bake in a preheated 425*F. oven for 12-15 minutes. Turn the mushrooms over halfway through the baking.

    Ratings & Reviews:

    • on January 17, 2010

      55

      This came in at 4 1/2 stars rated at 5 because the two changes we felt it needed were miner and because we plan on making again. Made as a snake/appetizer and enjoyed every bit. They have a very nutty flavor with a truly meaty texture. Cut recipe in half and made with eggbeaters and used the bake option posted on step 11. We did feel they need a more garlic and next time will double the garlic and the parmesan. Yes that means I will be making these again. Thanks for the post.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Nut Crusted Portobello Mushroom Strips

    Serving Size: 1 (678 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 370.0
     
    Calories from Fat 275
    74%
    Total Fat 30.6 g
    47%
    Saturated Fat 4.5 g
    22%
    Cholesterol 164.1 mg
    54%
    Sodium 415.5 mg
    17%
    Total Carbohydrate 11.5 g
    3%
    Dietary Fiber 5.3 g
    21%
    Sugars 3.5 g
    14%
    Protein 16.8 g
    33%

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