Veggie Armour Portabello Recipe

Prepare mushrooms

Wipe portobello caps with a damp cloth and remove stems. Use a spoon to gently scrape out the gills if desired to create more room for filling. Pat dry.

Set up breading station

In one shallow bowl, place the flour seasoned with 0.5 tsp salt and 0.25 tsp black pepper. In a second bowl, whisk the eggs with 1 cup milk until smooth. In a third bowl, combine panko breadcrumbs, grated Parmesan, 1 tsp garlic powder, 1 tsp smoked paprika and remaining 0.5 tsp salt.

Bread the caps

Working one at a time, dredge each mushroom cap in the seasoned flour (shake off excess), dip into the egg-milk mixture, then press into the panko-Parmesan mixture until evenly coated.

Fry mushrooms

Heat about 1/2 to 1 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Fry breaded caps, gill side up first, 3–4 minutes per side until golden brown and crisp. Adjust heat as needed; cook in batches so oil temperature stays steady. Transfer to a wire rack or paper towel-lined plate to drain.

Make cheese spread

In a small bowl, combine shredded Monterey Jack, cream cheese and cheddar with chopped cilantro. Mix until spreadable. If mixture is very stiff, microwave 10–15 seconds or let sit at room temperature to soften.

Fill caps

Immediately after frying (while still warm), spoon about 2–3 tablespoons of the cheese mixture into each fried portobello cap and gently press so cheese melds into the surface. The residual heat will soften and slightly melt the cheese.

Halve and pit the avocados, scoop flesh into a bowl and mash to desired texture. Stir in lime juice, minced red onion, diced tomato, 0.5 tsp salt, 0.25 tsp black pepper and 1 tbsp chopped cilantro. Taste and adjust seasoning.

Heat 1 tsp olive oil and 1 tsp butter in a small skillet over medium heat. Add minced garlic and cook 20–30 seconds until fragrant. Add chopped cremini/portobello pieces, season with 0.25 tsp salt and 0.25 tsp pepper, and sauté 4–5 minutes until browned and moisture evaporates. Remove from heat.

In a small bowl combine 1/2 cup mayonnaise, 1 tsp minced chipotle in adobo, 1 tsp lime juice, 1/4 tsp garlic powder and 1/8 tsp salt. Stir until smooth and taste; add more chipotle for heat if desired.

Prepare vegetables: thinly slice red onion, slice tomatoes, shred lettuce, and slice pickles. Keep ready for assembly.

Place each fried, cheese-filled portobello cap on a plate. Spoon about 2 tablespoons guacamole on top of each filled cap. Top with a tablespoon of sautéed mushroom mix, a small handful (about 1/2 cup) of shredded lettuce, two tomato slices, a few rings of red onion and two pickle slices per cap.

Drizzle or spread about 1 tablespoon chipotle aioli over each assembled mushroom. Finish with a light spray or brush of olive oil and a sprinkle of chopped cilantro if using.

Serve immediately while fried caps are still warm and cheese is melty. Recommend serving 1 portobello per person as a hearty sandwich-style entree or 4 servings total if sharing as an appetizer.