Portobello Mushroom Milanese
Updated December 3, 2024
Armando Rafael for The New York Times. Food Stylist: Hadas Smirnoff.
- Total Time
- 2 hours 10 minutes
- Prep Time
- 10 minutes
- Cook Time
- 1 hour, plus 1 hour’s marinating and chilling
- Rating
- Comments
- Read comments
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Ingredients
1 ½ tablespoons minced garlic
½ teaspoon minced fresh rosemary
½ teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon ground cumin
Kosher salt (such as Diamond Crystal) and black pepper
3 tablespoons lemon juice (from 1 large lemon)
⅓ cup extra-virgin olive oil, plus more for frying
4 large portobello mushrooms (or 8 medium)
1 cup all-purpose flour
3 large eggs
1 cup panko bread crumbs
¼ cup finely grated Pecorino Romano
1 tablespoon minced flat-leaf parsley, plus more for garnish
¾ teaspoon garlic powder
¾ teaspoon onion powder
Nutritional analysis per serving (4 servings)
43 grams carbs; 148 milligrams cholesterol; 452 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 25 grams fat; 3 grams fiber; 577 milligrams sodium; 15 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line a baking sheet large enough to hold the mushroom caps with parchment. Make the marinade: Combine garlic, rosemary, basil, thyme, cumin, ¼ teaspoon salt and ¼ teaspoon pepper in a small bowl. Stir in the lemon juice and oil.
- Step 2
Cut off and discard stems from the mushrooms and use a spoon to gently scrape away the gills under the caps.
- Step 3
On the prepared baking sheet, generously brush mushrooms on both sides with the marinade. With the mushrooms stem-side up, drizzle any remaining marinade over top. Gently press down on the mushrooms to flatten them somewhat. Let marinate for 30 minutes.
- Step 4
Heat oven to 350 degrees. Roast mushrooms for 20 minutes, flipping halfway through. Remove from oven and let cool.
- Step 5
Meanwhile, place flour in a wide shallow bowl. Beat eggs in another wide shallow bowl. In a third wide shallow bowl, mix panko with the cheese, parsley, garlic powder and onion powder; season with salt and pepper.
- Step 6
Line up the bowls with flour, beaten eggs and panko mixture. Gently flatten mushrooms one more time, then dredge the caps first in flour, then egg and lastly panko, pressing to coat each mushroom completely. Return to the baking sheet and refrigerate, covered, at least 30 minutes and up to overnight.
- Step 7
7. Into a large (12-inch) cast-iron or regular pan over medium heat, pour enough oil to submerge the breaded mushrooms about halfway. When the oil is hot (after about 2 minutes; when a few breadcrumbs dropped in the oil begin to sizzle immediately), fry the mushrooms, working in batches if necessary, until golden, 3 to 4 minutes per side. Season with salt, garnish with parsley and serve.
Private Notes
Comments
Not worth the amount of prep for a home cook with no sous chefs. A fine example of a dish to eat at a good restaurant.
I wouldn't discard the stems. Make them into little "tots". There is a great deal of nutritional value in the stems. Even Shitake stems can be used in broth.
I dispute the claim that each serving contains 13g of protein. By my count, the entire recipe contains about 25g of protein, and that's if none of the egg is left after breading.
Since my wife was juicing a lemon for the marinade, she put the zest in, too!
Could these be prepared and the frozen, uncooked?
Delicious! I mostly followed the recipe but used regular (store-bought) break crumbs and substituted nutritional yeast for the parmesan to up the protein content. I thought this was definitely worth the effort and will make again for sure.