Fried Portobello Mushrooms Recipe

Prepare mushrooms

Wipe each Portobello clean with a damp cloth to remove dirt. Remove stems and, if desired, scrape out the dark gills with a spoon for a milder flavor. Slice mushrooms into 1/2-inch thick slices. Pat slices dry with paper towels to remove excess moisture.

Set up breading stations

Place the flour in a shallow bowl and season with 1/2 tsp salt and 1/4 tsp black pepper. In a second shallow bowl, whisk together the eggs and milk until smooth. In a third shallow bowl, combine panko breadcrumbs, grated Parmesan (if using), garlic powder, onion powder, and the remaining 1/2 tsp salt and 1/4 tsp black pepper; mix thoroughly.

Bread the mushroom slices

Working in batches, dredge each mushroom slice first in seasoned flour, shaking off excess, then dip into the egg-milk mixture, allowing excess to drip off, and finally press both sides into the panko mixture until well coated. Place breaded slices on a baking sheet in a single layer while you finish breading the rest.

Heat about 1 inch (approximately 1 cup) of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C) or a piece of panko sizzles and browns in about 30 seconds when tested. Reduce heat slightly if oil is smoking.

Fry the breaded Portobello slices in batches without crowding the pan, about 2 to 3 minutes per side, until golden brown and crisp. Use tongs to gently flip slices. If slices are thicker than 1/2 inch, cook an additional 30–60 seconds per side and monitor doneness.

Transfer fried mushrooms to a wire rack set over a baking sheet or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) while you finish frying remaining batches.

While frying, make the teriyaki sauce: In a small saucepan combine soy sauce, mirin, brown sugar, grated ginger, and minced garlic. Bring to a gentle simmer over medium heat and stir until sugar dissolves (about 2 minutes).

Mix cornstarch with 2 tablespoons water in a small bowl to create a slurry. Pour the slurry into the simmering sauce, stirring constantly. Continue to simmer for 1 minute until sauce thickens to a glossy consistency. Remove from heat and stir in sesame oil, if using. Taste and adjust sweetness or salt as desired (add 1/2 tsp sugar or 1 tsp soy sauce as needed).

If you prefer a thinner sauce for dipping, stir in an additional tablespoon of water to reach desired consistency.

Arrange fried Portobello slices on a serving platter. Drizzle teriyaki sauce over the top or serve sauce on the side for dipping.

Sprinkle with sesame seeds and sliced scallions if desired. Serve immediately while hot and crispy.