Air Fried Portabello Mushrooms

WHAT YOU’RE MAKING:

Portobello mushrooms can be stuffed, grilled, eaten as burgers, sliced and marinated. I wanted to try something a little different that could be eaten as a snack as well as a side dish. These are so easy to make and can be air fried or baked which gives it a very crunchy result.

To be honest, I wasn’t a mushroom fan, but there are so many benefits to mushrooms that I tried to find a way to add them to my diet. I played around with this recipe and it’s totally changed my mind. I love these and it’s a recipe the whole family can pick at.

INGREDIENTS:

• 2 large portobello mushrooms sliced

• 3/4 cup flour (all purpose, or a gluten free flour of choice)

• 1/2 tablespoon cornstarch

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 3/4 cup plant milk

• 1 cup panko breadcrumbs

METHOD:

Begin by lining your air fryer basket or baking sheet with parchment paper and set aside. Preheat your air fryer to 400F or your oven 425F

Slice your portobello mushrooms into slices about 1/8” thick and set aside. Place your panko breadcrumbs in a plate and set aside.

In a large bowl add the flour, cornstarch, onion powder, garlic powder, salt and pepper and whisk that around to incorporate. Now add in your plant milk and using a whisk create a thick pancake-like batter. Taking one mushroom slice at a time, coat on all sides with the batter. Remove with a fork and place in your panko breadcrumbs coating all sides. Place on the parchment lined baking sheet or parchment lined air fryer basket and continue until all your mushroom slices are coated and breaded.

Place in your air fryer for 25 minutes or until golden brown. If using the oven method, bake for 25 minutes flipping your slices halfway.

You can eat these with a sauce of plant based ranch dressing, horseradish dressing or a condiment of your choosing.