Fried Portobello Mushroom Burger
Never miss a beef burger again with these surprisingly meaty portobello mushroom burgers. Made with a crispy, fried outside & tender mushroom inside.
The meaty-like texture along with rich flavours, portobello mushrooms are known for, make them a perfect substitute for meat.
Fun Fact: Mushrooms are rich in antioxidants that:
- can help reduce the risk of cancer, by protecting your cells from abnormal growth and replication,
- and may have anti-aging properties
And as if it couldn't get any better, if you cook portobellos in red wine, you can magnify their immunity-boosting powers.
The Soda Water Batter
In a large bowl, whisk together the flour, cornstarch, and red pepper flakes. Then, add the soda water until a thick but pourable batter is formed, similar to pancake batter. Set aside.
The Panko Crumb Outside
In a separate bowl combine sesame seeds and panko crumbs. Set aside.
This is the brand of panko crumbs I used (<--click on the link).
Something to note, most panko is vegan but just make sure to double check the label.
The Portobello Mushroom Caps
Next, cut the stems off of the portobello mushrooms, then take one at a time and dip them into the soda water batter.
Make sure the portobellos are evenly coated, then transferring them over to the panko crumbs mixture. Again, evenly coating the mushrooms so that the whole outside is crunchy.
Over medium heat, add an inch and a half of oil into a skillet. Next, fry the coated mushrooms for about 5-8 minutes on each side or until golden brown and crunchy.
Once cooked, transfer to a plate with paper towel and allow the excess oil to be absorbed.
Finally, place the portobello mushroom burgers on the buns and top with your favourite condiments (lettuce, spinach, sriracha, pickles, and/or mustard-they'll all work)
What's a buger without a fries? Try these French Fries Oven Baked with Rosemary & Garlic to go alongside your protobello mushroom burger.
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