Panied Portobello Mushrooms
Panied Portobello mushrooms with filling is a recipe featuring fresh ingredients from the Classic Sauce category. Try this and other recipes from Spoonsparrow!
Ingredients
- 3 tbsp chopped parsley
- 1 Garlic clove
- Worcestershire sauce
- 200 g yogurt
- 8 Portobello mushroom caps (Portabella)
- juice of one lemon
- Salt
- Pepper (freshly ground)
- Cayenne pepper
- 1 egg
- 30 g breadcrumbs
- 2 tbsp butter
Instructions
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1.
Squeeze the lemon. Clean the mushrooms, cut off stems and finely chop them; set aside. Drizzle mushroom caps with a little lemon juice and season with salt and pepper.
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2.
Beat the egg in a small bowl, place breadcrumbs in a shallow dish. Dip mushroom caps into the egg, then coat with breadcrumbs.
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3.
Heat butter in a wide pan and fry the breaded mushrooms over low heat for about 8 minutes on each side until golden brown.
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4.
Meanwhile, peel garlic for the sauce. Mix yogurt with salt, pepper, minced garlic, a few drops of Worcestershire sauce and some lemon juice; taste and stir in 2 tbsp parsley.
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5.
Remove mushrooms from the pan and keep warm. Sauté chopped stems briefly in the hot fat, add remaining lemon juice and parsley, then fill mushroom caps with this mixture; serve with herb sauce and a fresh salad.
