Portobello Mushroom Sticks

During Thanksgiving, I was tasked with preparing appetisers. I could not figure out what to prepare because I am not very good at making snacks. But I thought of making zucchini sticks and figured, portobella mushrooms are so meaty – they could be treated the same way. Breaded and baked/deep fried.



You will need:

3 Portobello mushrooms

2 eggs

1 1/2 cup breadcrumbs

1/2 cup grated parmesan

1 teaspoon garlic powder

1 teaspoon chili flakes

1/2 teaspoon oregano

1/4 teaspoon black pepper

1/8 teaspoon salt




Step 1: Cut mushrooms into strips 2/3 inch thick.


Step 2: Mix breadcrumbs, cheese, oregano, chili flakes, salt & pepper.


Step 3: Dip mushroom into egg mixture. Leave it for about 15 secs or so to allow the egg to soak into the mushrooms.


Step 4: Coat mushrooms with breadcrumb mixture.



Step 5: Place on cookie rack, while finishing up the rest of the mushroom pieces.



Step 6: Spray PAM (canola oil spray) on baking tray, place mushroom sticks, and spray PAM again on the mushroom pieces.

Step 7: Pop into preheated oven (425F) for about 10  minutes until golden brown.



Serve with a simple marinara sauce made with

1/4 onion (finely diced)

2 cloves garlic

1 can diced tomatoes

1/2 teaspoon basil

– sauteed onions and garlic in olive oil

– add tomatoes and basil

-simmer for 20 minutes

– add 2 tablespoon of butter

– add salt and pepper to taste

-blend in mixer




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