Parmesan Fried Mushrooms Recipes

Steps:

• Wash mushrooms and trim stems to 1/4 inches.
• Place flour on a sheet of waxed paper.
• Place breadcrumbs on second sheet of waxed paper.
• Mix egg and milk together in bowl.
• Roll mushrooms in flour to coat lightly.
• Dip mushrooms in egg mixture and roll in bread crumbs.
• Drop a few mushrooms at a time in hot oil (375) in electric skillet of deep fryer.
• Fry until golden brown, about 1/2 minute on each side.
• Drain on paper towels.
• Dip in Parmesan cheese while warm.

Steps:

• Stir together the flour, parmesan cheese, salt and pepper, paprika, and beer, water, or chicken broth.
• Heat the oil in a deep frier, deep skillet or whatever you like to fry in to 325F.
• Dip the floured mushrooms into the batter and them set them gently into the oil.
• Fry until browned, about 3-5 minutes.

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
• Preheat the oven to 400 degrees F.
• Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.

Steps:

• Heat the olive oil in a frying pan. Add in the onion and fry until golden.
• Add in the mushrooms and fry for 2 minutes until just tender. Season with salt and freshly ground pepper and allow to cool.
• Mix together the mushrooms and Parmesan and place in a large shallow dish.
• Cover the mushroom mixture with 75% olive oil and 25% extra-virgin olive oil. Leave to marinate for at least 24 hours.
• 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.