Portobello Mushroom Schnitzel Recipes

Steps:

• Whisk together the eggs and milk and pour into a large, shallow bowl. Place the bread crumbs on a plate. One at a time, dip the mushrooms into the egg mixture, making sure that they are thoroughly coated, and dredge the mushrooms in the bread crumbs until they are completely covered. Transfer the mushrooms to a clean platter.
• In a medium skillet, add 1 1/2 cups olive oil and set over high heat. When the oil is very hot, fry the mushrooms one at a time until golden, 3 to 4 minutes a side, lowering the heat if they cook too quickly. Drain on a rack or paper towels. Sprinkle them with salt on both sides, transfer to a platter and keep warm.
• Pour out the oil and return the pan to medium heat. Add 1 tablespoon olive oil to the pan along with the lemon juice, capers and 1/4 teaspoon salt. Cook, stirring, for 1 minute. Whisk in the butter and parsley. Pour the sauce over the mushrooms and serve.

Steps:

• Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, and toss to coat the tomatoes.
• To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don't skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic, and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce, and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
• Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the bread crumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
• To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil bread crumbs and scatter with a few basil leaves.

Steps:

• Warm 1 1/2 tablespoons olive oil and 1 1/2 tablespoons garlic flavored olive oil in a skillet over medium heat. Stir in onions and mushrooms; reduce heat to low, and cook until the mushrooms are soft and blackened and the onions are black around the edges. (Add additional olive oil as needed.) Turn the heat off, drizzle with 1 1/2 tablespoons olive oil, and season with salt and pepper. Sprinkle generously with Parmesan and Asiago cheeses.