I found this recipe on Pinterest and my daughter tried it and loved it so I tried it as well. It’s so good!
I took my daughter’s advice and added some grated Parmesan cheese to the Panko and I think I would do that from now on. They are easy to make and I think they would be good for a party and are a great way to use up mushrooms that are starting to look a little sad.
Originally, the recipe came from Food & Wine.
***Adding here that The Low Fat Chick tried this recipe and baked them which is a GREAT option ~ here is the link to how she did it ~ Chives and Asiago Mushrooms. She has an awesome blog so I hope you will check it out!
2 eggs, beaten
2 cups Panko
12 large mushrooms, cleaned and stems discarded
Vegetable oil for frying
In a skillet, heat the oil until it starts to shimmer.
Put the Panko (and Parmesan, if using) onto a plate and beaten eggs into a bowl. Dip the mushrooms into the egg, then the Panko.
Fry the mushrooms until golden, over medium high heat being careful not to let them burn. They only take a minute or two to cook. Make sure you roll them over so all sides get brown.
Drain on paper towels and season with salt.
Serve right away.
Makes 4 servings