Best 5 Parmesan Fried Mushrooms Recipes

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Indulge in the crispy delight of Parmesan Fried Mushrooms, a culinary masterpiece that tantalizes taste buds with its savory and golden-fried perfection. This delectable appetizer or side dish combines the earthy flavors of mushrooms with a crispy Parmesan crust, creating a symphony of textures and flavors. The recipe offers two irresistible variations: a classic version coated in a seasoned flour mixture and a zesty panko-crusted option infused with herbs and spices. Both variations are simple to prepare and promise a delightful treat that will leave you craving more. Whether you're hosting a party or simply seeking a satisfying snack, these Parmesan Fried Mushrooms are sure to impress.

Let's cook with our recipes!

MUSHROOM PARMESAN



Mushroom Parmesan image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

3 tablespoons extra-virgin olive oil, plus extra for greasing the grill pan
4 to 6 portobello mushrooms
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup marinara sauce (store bought or homemade)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan
2 tablespoons butter, cut into small pieces

Steps:

  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
  • Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
  • Preheat the oven to 400 degrees F.
  • Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.

PARMESAN FRIED MUSHROOMS



Parmesan Fried Mushrooms image

I have inherited my grandma's recipe box.... I have been going through and reviewing them and decided to begin sharing them with you all... Some of these were passed to her from her mother, and some she had cut out of magazines or newspapers and placed in her box.... Clipped from an old newspaper from 1936.... Not sure what paper....

Provided by gertc96

Categories     Vegetable

Time 25m

Yield 40 serving(s)

Number Of Ingredients 6

1 lb fresh mushrooms
1/3 cup all-purpose flour
3/4 cup seasoned bread crumbs
1 egg, beaten
1/4 cup milk
1/2 cup parmesan cheese, grated

Steps:

  • Wash mushrooms and trim stems to 1/4 inches.
  • Place flour on a sheet of waxed paper.
  • Place breadcrumbs on second sheet of waxed paper.
  • Mix egg and milk together in bowl.
  • Roll mushrooms in flour to coat lightly.
  • Dip mushrooms in egg mixture and roll in bread crumbs.
  • Drop a few mushrooms at a time in hot oil (375) in electric skillet of deep fryer.
  • Fry until golden brown, about 1/2 minute on each side.
  • Drain on paper towels.
  • Dip in Parmesan cheese while warm.

Nutrition Facts : Calories 23.1, Fat 0.7, SaturatedFat 0.3, Cholesterol 6.6, Sodium 61.8, Carbohydrate 2.8, Fiber 0.2, Sugar 0.3, Protein 1.5

PORTOBELLO PARMESAN



Portobello Parmesan image

Provided by Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

1 tablespoon extra-virgin olive oil, plus more for the dish
3 portobello mushroom caps
1/4 teaspoon red pepper flakes
3 cloves garlic, smashed
1 28-ounce can diced tomatoes
4 fresh basil leaves
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
2 cups panko (Japanese breadcrumbs)
1 cup grated parmesan cheese
2 tablespoons chopped fresh parsley
4 large eggs
1 cup all-purpose flour
Peanut oil, for frying
4 ounces buffalo mozzarella cheese, sliced

Steps:

  • Preheat the oven to 350 degrees F. Lightly oil a 9-by-13-inch baking dish. Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.
  • Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes and garlic; cook 1 minute. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes. Transfer to a food processor and puree until smooth. Season with salt and pepper.
  • Combine the panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 tablespoons cold water in another bowl. Put the flour in a third bowl.
  • Dredge the mushrooms in flour, shaking off the excess. Dip in the eggs and then in the panko mixture, pressing to coat both sides. Heat 1/2 inch peanut oil in a large skillet over medium-high heat. Working in batches, fry the mushrooms until golden, about 2 minutes per side. Drain on paper towels.
  • Spread a layer of the tomato sauce in the prepared baking dish. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan. Bake until browned, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley.

PARMESAN FRIED MUSHROOMS



Parmesan Fried Mushrooms image

Make and share this Parmesan Fried Mushrooms recipe from Food.com.

Provided by MizEmerilLagasse

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb small cremini mushrooms or 1 lb button mushroom, washed,dried,tossed in flour
1/3 cup flour
1/4 cup parmesan cheese
1/2 teaspoon salt and pepper
1/2 teaspoon paprika
3/4-1 cup water or 3/4-1 cup chicken broth
oil (for frying)

Steps:

  • Stir together the flour, parmesan cheese, salt and pepper, paprika, and beer, water, or chicken broth.
  • Heat the oil in a deep frier, deep skillet or whatever you like to fry in to 325F.
  • Dip the floured mushrooms into the batter and them set them gently into the oil.
  • Fry until browned, about 3-5 minutes.

Nutrition Facts : Calories 109.7, Fat 2, SaturatedFat 1.1, Cholesterol 5.5, Sodium 104.5, Carbohydrate 14.6, Fiber 1.1, Sugar 2.1, Protein 6.6

SHEET-PAN MUSHROOM PARMIGIANA



Sheet-Pan Mushroom Parmigiana image

This smart weeknight dinner offers all the comforting flavors of a classic Parmigiana, but with minimal work. Earthy portobello mushrooms are used here, offering a perfect cradle for the red sauce and creamy mozzarella. Use good quality store-bought marinara sauce (vodka, arrabiata or amatriciana), a much-underrated pantry item that can turn around a meal quickly. This flexible recipe can be scaled up or down without too much fuss. It accounts for two portobello mushrooms per person, but if you're serving them with pasta or a salad, you could reduce to one each. The basil-scented bread crumbs finish the mushrooms with a lovely, herbaceous crunch. Extra bread crumbs keep well in an airtight container and are wonderful for topping pasta, salads, soups and roasted vegetables. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Time 30m

Yield 4 servings

Number Of Ingredients 9

10 ounces cherry or grape tomatoes, halved (1 pint)
2 garlic cloves, finely chopped
Extra-virgin olive oil
Kosher salt and black pepper
8 portobello mushrooms, stems removed
3 cups store-bought or homemade marinara sauce
3 cups (12 ounces) shredded low-moisture mozzarella
1 cup panko bread crumbs
1/2 cup (1/2 ounce) basil leaves, finely chopped, plus more leaves for topping

Steps:

  • Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
  • To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
  • Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
  • To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.

Tips:

  • Choose the right mushrooms. White button mushrooms, cremini mushrooms, and oyster mushrooms are all good choices for frying.
  • Slice the mushrooms evenly. This will help them cook evenly.
  • Dredge the mushrooms in flour. This will help the egg wash and Parmesan cheese stick to the mushrooms.
  • Use a well-seasoned cast iron skillet. This will help the mushrooms get a crispy crust.
  • Don't overcrowd the skillet. Cook the mushrooms in batches if necessary.
  • Cook the mushrooms until they are golden brown and crispy. This will take about 3-4 minutes per side.
  • Serve the mushrooms immediately. They are best when they are hot and crispy.

Conclusion:

This recipe for Parmesan fried mushrooms is a delicious and easy way to enjoy this versatile vegetable. The mushrooms are crispy on the outside and tender on the inside, and the Parmesan cheese adds a rich, nutty flavor. These mushrooms are perfect as an appetizer, side dish, or main course.

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