Tuscan Portabellas Recipe

Clean and slice mushrooms

Wipe each portabella with a damp paper towel to remove dirt. Remove and discard the tough stem. Using a sharp knife, slice mushrooms into 1/4" (6 mm) thick slices. Aim for even thickness so they cook uniformly.

Dry the slices

Lay the sliced mushrooms on a clean kitchen towel or paper towels and lightly pat them dry to remove excess moisture. Let sit 5 minutes so coating adheres better.

Combine dry coating

In a shallow wide bowl or plate, whisk together the all-purpose flour, fine cornmeal, salt, and black pepper until evenly distributed.

Prepare egg wash

In a second shallow bowl, beat the eggs with the milk until smooth. Stir in the grated Parmesan, dried Italian seasoning, and garlic powder to make a slightly thick, flavored wash.

Coat the mushrooms

Working in batches, dredge each mushroom slice first in the flour-cornmeal mixture, shaking off excess, then dip into the egg-Parmesan mixture ensuring both sides are coated. Return to the flour-cornmeal for a light second dusting if you prefer a crisper crust. Place coated slices on a plate while you heat the pan.

Heat oil and butter

Place a large skillet over medium-high heat. Add the olive oil and butter. Warm until butter foams and the oil shimmers but does not smoke (about 2–3 minutes). Reduce heat to medium.

Pan-fry the mushrooms

Add the coated mushroom slices to the hot skillet in a single layer without crowding (work in batches if necessary). Fry until the underside is golden brown, about 2–3 minutes, then flip and cook the other side 1.5–2 minutes until golden and crisp. Use tongs or a spatula to turn gently to avoid tearing.

Finish with parsley and lemon

When the mushrooms are cooked, transfer to a wire rack or paper towel-lined plate. Immediately sprinkle with chopped fresh parsley and squeeze the half lemon over the hot mushrooms to brighten the flavors. If using, dust with extra Pecorino or Parmesan and a pinch of red pepper flakes.

Keep warm and serve

If you have additional batches, keep cooked mushrooms in a single layer on a baking sheet in a 200°F (95°C) oven while you finish frying remaining slices so they stay warm and crisp.

Serve the Tuscan Portabellas hot as an appetizer or side: arrange on a platter, finish with any additional grated cheese and red pepper flakes to taste. They pair well with crusty bread, a light salad, or as a topping for pasta or polenta.