This recipe cam be paired with Caramelized Onions and Blue Cheese. It can be prepare as a Vegan Burger. If cut into slices, these crispy rounds can be turned into fries when cut into strips.
I have enjoyed Crispy Mushroom Cups and a base for a Thanksgiving Vegan dish. Checkout my Thanksgiving recipe, Black Rice, Acorn Squash and Vegan Meat Stack.
Crispy Portobello Mushroom
- 1/2 cup balsamic vinegar
- 2 tbsp reduced -sodium soy sauce
- 3/4 tsp dry sage
- 4 tbsp extra virgin olive oil
- 1/4 cup breadcrumbs could use gluten free
- 8 portobello mushrooms caps (3-4 inches in diameter)
Combine vinegar, soy and sage in a small bowl. Place mushrooms caps, gill-side up, in a large shallow dish and pour the vinegar mixture into them. Let them marinate for about 10 minutes.
Preheat oven 250 F.
Place breadcrumbs on a large plate. Make sure the mushrooms are coated on both sides with marinate; dredge them in the breadcrumbs.
Heat 1 tablespoon of oil in a large non-stick skillet over medium heat. Add 4 mushrooms, gill-side down. Place a heavy, heatproof plate on top and cook until breadcrumbs are crispy, pressing on the plate periodically to flatten the mushrooms, about 4 minutes. Remove the plate; add 1 tablespoon of oil to the pan and turn the mushrooms over. Replace the plate and cook. Pressing once or twice until the breadcrumbs are golden brown. and the mushroom are tender about 4 minutes more. Transfer to a baking sheet and keep warm in the oven. Wipe out the pan and repeat with the remaining 4 mushrooms.