Portobello Mushroom Burgers in Breadcrumbs
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 1276, total fat 93 G., saturated fats 29 G., proteins 19 G., carbohydrates 95 G., fiber 7 G., cholesterol 227 mg, sodium 1255 mg, sugar 24 G.
Calories 1276, total fat 93 G., saturated fats 29 G., proteins 19 G., carbohydrates 95 G., fiber 7 G., cholesterol 227 mg, sodium 1255 mg, sugar 24 G.
Portobello mushrooms are the perfect alternative to veggie burger patties. Their caps are large and meaty, just the right size for a bun. Fry them in panko breadcrumbs to make them crispy on the outside and juicy on the inside. Place them on a soft bun with some vegetables. Try them, and you'll hardly even remember the meat!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- Peanut oil for frying mushrooms
- 4 round slices of pineapple (fresh or canned), each just over 0.5 cm thick.
- Butter, for grilling
- 4 onion buns, halved, buttered and pan-fried
- 1 cup flour
- 3 large eggs, beaten
- 2 cups panko breadcrumbs
- 4 portobello mushroom caps (about 450g), gently patted clean and scalloped
- 0.5 cup Japanese mayonnaise (or regular)
- 4 teaspoons teriyaki sauce
- Half a small red onion, thinly sliced
- 4–8 red lettuce leaves
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Recipes with similar ingredients: portobello mushrooms, Pineapple, mayonnaise, teriyaki sauce, lettuce, red onion
Cooking the dish according to the recipe:
- In a large cast iron skillet, add 3-4 cm of peanut oil and heat to 175°C.
- Preheat a grill pan over medium-high heat. Grill the pineapple slices until nicely charred, about 2 minutes per side. Brush the buns with oil and grill them too.
- Place flour, eggs, and breadcrumbs seasoned with salt and black pepper in 3 separate shallow dishes. First, coat each mushroom cap in flour, then dip it in egg, and finally roll it in breadcrumbsFry the mushrooms until golden brown and cooked through, about 4–5 minutes. Transfer to a baking sheet lined with paper towels or a wire rack.
- Combine mayonnaise and teriyaki sauce in a small bowl. Spread a small amount of teriyaki mayonnaise on the bottom and top bun halves. Top the bottom bun with a slice of pineapple, a fried portobello mushroom cap, a few onion rings, and a lettuce leaf. Top with the top buns.
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