Heavenly Portobello Mushrooms

Do you prefer your mushrooms to be juicy and cheesy or absolutely crispy? Portobello mushrooms taste heavenly no matter which method you are using. I have even tried BBQ-ing them and still they taste great. Here are two recipes for you to enjoy your portobello mushrooms.

Beer Battered Portobello

Ingredients
6-8 small-medium size portobello mushrooms
1/4 cup beer
1/4 cup milk
1 egg
1 plate of cornflour
1 plate of breadcrumbs
1 spoonful of mayonnaise sauce
Sprinkles of mixed dried herbs

Methods

1. Mix first 3 ingredients together until no lump seen.
2. Remove stems from mushrooms and rinse gently, pat dry.
3. Dip mushrooms into batter.
4. Coat with cornflour.
5. Dip into batter again.
6. Coat with breadcrumbs.
7. Deep fry till golden brown and place on kitchen towel to absorb the oil.
8. Serve with mayonnaise sauce and sprinkle some mixed dried herbs.

Notes
Recipe modified from Eda's, my MM cooking mate.


Super Juicy Portobello Melt
This is definately a quick fix which you can whip it up in 15mins.

Ingredients
6-8 small-medium size portobello mushrooms
2 tbsp mayonnaise sauce
Mixed dried herbs
1 slice of kraft cheese

Methods

1. Preheat oven at 170-180 deg C.
2. Remove stems from mushrooms and rinse gently.
3. Mix mayonnaise with dried mixed herbs and spread on the mushrooms.
4. Bake for about 10mins or until mushrooms are cooked.
5. Remove from oven, divide the slice of cheese into small pieces and place them on top of the mushrooms.
6. Return mushrooms to oven and bake till cheese melted, it takes less than 2-3 mins to melt.
7. Remove from oven and serve with some extra sprinkles of mixed dried herbs. Be very gentle with the mushrooms as now they are filled with juice to the brim.

Notes

1. For easy cleaning, line your baking tray with aluminium foil. After baking, simply discard the foil and rinse your tray.
2. Instead of kraft sliced cheese, you can also use mozzarella cheese. I use kaft because I only have that in my fridge ;)