Ingredients with Measurements:
- 4 large portobello mushroom caps
- 1/2 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Tongs
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Clean the portobello mushroom caps and remove the stems.
3. In a shallow dish, mix together the flour, garlic powder, onion powder, dried thyme, dried oregano, salt, and black pepper.
4. In another shallow dish, beat the eggs.
5. In a third shallow dish, mix together the panko breadcrumbs and grated Parmesan cheese.
6. Dip each mushroom cap into the flour mixture, shaking off any excess.
7. Dip the mushroom cap into the beaten eggs, making sure it is fully coated.
8. Finally, coat the mushroom cap in the panko-Parmesan mixture, pressing the breadcrumbs onto the mushroom to ensure they stick.
9. Place the coated mushroom caps onto the prepared baking sheet and drizzle with olive oil.
10. Bake for 20-25 minutes, or until the breadcrumbs are golden brown and the mushrooms are tender.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
5. Temperature:
400°F (200°C)
Serving size:
4 servings
Nutritional information:
Calories: 305
Fat: 18g
Carbohydrates: 23g
Protein: 12g
Sodium: 660mg
Sugar: 2g
Fiber: 2g
Substitutions for ingredients:
- Instead of all-purpose flour, you can use almond flour or gluten-free flour.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed cornflakes.
- Instead of Parmesan cheese, you can use nutritional yeast for a vegan option.
Variations:
- Add some chopped fresh herbs, such as parsley or basil, to the breadcrumb mixture for extra flavor.
- Serve the mushroom steaks with a side of marinara sauce or pesto for dipping.
- Top the mushroom steaks with some sliced mozzarella cheese during the last few minutes of baking for a cheesy twist.
Tips and tricks:
- Make sure to shake off any excess flour and egg mixture before coating the mushroom caps in the breadcrumb mixture to prevent clumping.
- If the breadcrumb mixture is not sticking well, you can lightly spray the mushroom caps with cooking spray before coating them.
- For a crispier crust, you can broil the mushroom steaks for the last 2-3 minutes of baking.
Storage instructions:
Leftover mushroom steaks can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the mushroom steaks, place them on a baking sheet and bake in a preheated oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the mushroom steaks on a bed of arugula or mixed greens for a colorful presentation.
Garnishes:
Garnish the mushroom steaks with some chopped fresh herbs, such as parsley or basil, or some grated Parmesan cheese.
Pairings:
These mushroom steaks pair well with roasted vegetables, such as asparagus or Brussels sprouts, or a side of garlic mashed potatoes.
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Grilled corn on the cob
- Caesar salad
Troubleshooting advice:
- If the breadcrumb mixture is not sticking well, you can try adding a little bit of milk or water to the beaten eggs to thin them out.
- If the mushroom caps are too wet, they may not hold the breadcrumb mixture well. Make sure to pat them dry with a paper towel before coating them.
Food safety advice:
- Make sure to clean the mushroom caps thoroughly before cooking them.
- Store leftover mushroom steaks in the refrigerator and consume within 3 days.
Food history:
The portobello mushroom is a large, meaty mushroom that is often used as a vegetarian substitute for meat. It is believed to have originated in Italy, where it is commonly used in pasta dishes and risottos.
Flavor profiles:
The Parmesan-crusted portobello mushroom steaks have a crispy, savory crust and a meaty, umami flavor from the mushrooms.
Serving suggestions:
Serve the mushroom steaks as a main dish for a vegetarian meal or as a side dish for a meat-based meal.
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