Best 3 Portobello Mushroom Schnitzel Recipes

**Portobello Mushroom Schnitzel: A Plant-Based Twist on a Classic Dish**

Portobello mushroom schnitzel is a delicious and satisfying plant-based alternative to traditional schnitzel. Made with hearty portobello mushrooms, this dish is packed with umami flavor and has a crispy, golden-brown coating. It's perfect for a meatless meal or as a side dish to your favorite protein. This recipe provides step-by-step instructions for making portobello mushroom schnitzel, along with three variations to suit different tastes and preferences:

- **Classic Portobello Mushroom Schnitzel:** This is the basic recipe for portobello mushroom schnitzel, featuring a simple breadcrumb coating and pan-fried until golden brown.
- **Parmesan Crusted Portobello Mushroom Schnitzel:** This variation adds a layer of crispy Parmesan cheese to the breadcrumb coating, resulting in an extra cheesy and flavorful schnitzel.
- **Spinach and Feta Stuffed Portobello Mushroom Schnitzel:** This recipe takes the schnitzel to the next level by stuffing the portobello mushrooms with a mixture of spinach, feta cheese, and garlic before coating and frying them.

Let's cook with our recipes!

PORTOBELLO SCHNITZEL

Portobello Schnitzel image

Provided by Molly O'Neill

Categories dinner, weekday, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 eggs
3 tablespoons milk
1 1/2 cups bread crumbs
4 large (6-inch) portobello mushrooms, stems removed
1 1/2 cups olive oil, plus 1 tablespoon
1/4 teaspoon kosher salt, plus more to taste
3 tablespoons lemon juice
2 tablespoons capers, coarsely chopped
2 tablespoons unsalted butter
2 tablespoons chopped parsley

Steps:

Whisk together the eggs and milk and pour into a large, shallow bowl. Place the bread crumbs on a plate. One at a time, dip the mushrooms into the egg mixture, making sure that they are thoroughly coated, and dredge the mushrooms in the bread crumbs until they are completely covered. Transfer the mushrooms to a clean platter.
In a medium skillet, add 1 1/2 cups olive oil and set over high heat. When the oil is very hot, fry the mushrooms one at a time until golden, 3 to 4 minutes a side, lowering the heat if they cook too quickly. Drain on a rack or paper towels. Sprinkle them with salt on both sides, transfer to a platter and keep warm.
Pour out the oil and return the pan to medium heat. Add 1 tablespoon olive oil to the pan along with the lemon juice, capers and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Whisk in the butter and parsley. Pour the sauce over the mushrooms and serve.

Nutrition Facts : @context http, Calories 1017, UnsaturatedFat 75 grams, Carbohydrate 34 grams, Fat 95 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 17 grams, Sodium 562 milligrams, Sugar 6 grams, TransFat 0 grams

EASY PORTOBELLO MUSHROOM SAUTE

Easy Portobello Mushroom Saute image

This quick and easy recipe tastes so good! You can substitute shallots for the onions if you wish. My family loves this recipe.

Provided by BRIDGET678

Categories Side Dish Vegetables Onion

Time 15m

Yield 2

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil, divided
1 ½ tablespoons garlic flavored olive oil
¼ onion, cut into chunks
2 portobello mushroom caps, sliced
salt and black pepper to taste
freshly grated Parmesan
freshly grated Asiago cheese

Steps:

Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.

Nutrition Facts : Calories 348.8 calories, Carbohydrate 7.2 g, Cholesterol 10.4 mg, Fat 34 g, Fiber 1.9 g, Protein 6.6 g, SaturatedFat 6.3 g, Sodium 166.3 mg, Sugar 2.6 g

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

Ingredients

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:

To make sure the schnitzel is crispy, make sure the oil is hot before adding the mushrooms.
If you don't have a meat mallet, you can use a heavy saucepan or skillet to pound the mushrooms thin.
For a more flavorful schnitzel, marinate the mushrooms in a mixture of olive oil, garlic, and herbs before cooking.
Serve the schnitzel with your favorite dipping sauce, such as ketchup, mustard, or tartar sauce.

Conclusion:

Portobello mushroom schnitzel is a delicious and easy-to-make vegetarian dish that is perfect for a weeknight meal. The schnitzel is crispy on the outside and tender on the inside, and it is packed with flavor. Serve it with your favorite dipping sauce and sides, and you have a meal that everyone will enjoy.