ABOUT THE RECIPE:
In this recipe, a savory, crunchy coating perfectly complements the meaty texture and mouthwatering taste of Portobello mushrooms. The method was inspired by my grandma’s trick of using mayonnaise to keep chicken moist when baking. This dish is elegant enough for a formal dinner party, but easy enough for a weeknight meal.
Makes 4 servings
INGREDIENTS:
4 medium/large portobello mushrooms, destemmed
3 cups cornflakes
1 teaspoon Italian seasoning blend
1 teaspoon garlic powder
¼ teaspoon salt
1⁄8 to 1⁄4 teaspoon freshly ground black pepper
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1⁄3 cup vegan mayonnaise
2 teaspoons Dijon mustard
2 teaspoons tamari
INSTRUCTIONS:
Preheat the oven to 400 degrees F. Line a 13 x 9-inch baking pan with parchment paper.
Rinse the Portobello mushrooms briefly and pat dry with a clean dish towel, taking care not to break them.
Put the cornflakes, Italian seasoning, garlic powder, salt, and pepper in a blender or food processor and process to form crumbs. Transfer to a medium bowl. Add 1 tablespoon of the oil. Stir until the crumbs are evenly coated.
Put the vegan mayonnaise and mustard in a small bowl and whisk until thoroughly blended.
Lay a mushroom, gill-side up, on a large plate. Sprinkle 1⁄2 teaspoon of the tamari over the gills, then drizzle with 1⁄4 teaspoon of the oil.
Turn the mushroom over and spread one-quarter of the mayonnaise mixture evenly over the top.
Spread one-quarter of the cornflake mixture evenly over the top, patting it down firmly, without leaving any holes or gaps. Put the mushroom in the lined pan, with the cornflake coated side facing up. Repeat with the remaining ingredients.
Tent the baking pan with foil and bake for 20 minutes. Turn the heat down to 375 degrees F, remove the foil, and bake for 10 to 20 minutes more, or until the mushrooms are fork-tender and the coating is crispy.
Let cool for 5 to 10 minutes to firm up. Cut the mushrooms into thick diagonal slices and serve immediately.
Ingredients
Directions
ABOUT THE RECIPE:
In this recipe, a savory, crunchy coating perfectly complements the meaty texture and mouthwatering taste of Portobello mushrooms. The method was inspired by my grandma’s trick of using mayonnaise to keep chicken moist when baking. This dish is elegant enough for a formal dinner party, but easy enough for a weeknight meal.
Makes 4 servings
INGREDIENTS:
4 medium/large portobello mushrooms, destemmed
3 cups cornflakes
1 teaspoon Italian seasoning blend
1 teaspoon garlic powder
¼ teaspoon salt
1⁄8 to 1⁄4 teaspoon freshly ground black pepper
1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1⁄3 cup vegan mayonnaise
2 teaspoons Dijon mustard
2 teaspoons tamari
INSTRUCTIONS:
Preheat the oven to 400 degrees F. Line a 13 x 9-inch baking pan with parchment paper.
Rinse the Portobello mushrooms briefly and pat dry with a clean dish towel, taking care not to break them.
Put the cornflakes, Italian seasoning, garlic powder, salt, and pepper in a blender or food processor and process to form crumbs. Transfer to a medium bowl. Add 1 tablespoon of the oil. Stir until the crumbs are evenly coated.
Put the vegan mayonnaise and mustard in a small bowl and whisk until thoroughly blended.
Lay a mushroom, gill-side up, on a large plate. Sprinkle 1⁄2 teaspoon of the tamari over the gills, then drizzle with 1⁄4 teaspoon of the oil.
Turn the mushroom over and spread one-quarter of the mayonnaise mixture evenly over the top.
Spread one-quarter of the cornflake mixture evenly over the top, patting it down firmly, without leaving any holes or gaps. Put the mushroom in the lined pan, with the cornflake coated side facing up. Repeat with the remaining ingredients.
Tent the baking pan with foil and bake for 20 minutes. Turn the heat down to 375 degrees F, remove the foil, and bake for 10 to 20 minutes more, or until the mushrooms are fork-tender and the coating is crispy.
Let cool for 5 to 10 minutes to firm up. Cut the mushrooms into thick diagonal slices and serve immediately.
