Chicken Fried (but baked) Portobello Steaks
Serve these cutlets with a side of mashed potatoes, sautéed greens and a whole lotta Mushroom-Shallot Gravy.
4 large or 8 medium portobello mushrooms
3 tbsp egg replacer whisked with 9 tbsp warm water
1 cup (128 g) unbleached all purpose flour
1 tsp coarse grind pepper (sometimes called butcher’s grind)
1 tsp Spanish paprika
1/4 tsp garlic powder
1/4 tsp onion powder
Preheat your oven to 350° F (176° C). Whisk together the egg replacer and the water in a bowl and set aside until needed.
While the oven is heating let’s do a bit of cosmetic work on the portobellos. First – remove the stems. Then, starting at the inside edge of the portobello cap, grab the skin and slowly pull it back to “peel” the mushroom. Next, flip the cap over and, with a small spoon, gently scrape away the gills. And, finally, slice off any of the caps’ “overhang” so that the caps sit flat.
Mix the flour, pepper, paprika, garlic powder and onion powder together in a second flat bowl. Lightly spray a parchment lined baking sheet with canola oil.
Dip a portobello cap into the egg replacer mixture and move it all about until the complete surface of both sides of the cap are coated. Place the cap into the flour mixture to coat it. Shake off any excess flour and place the cap on your prepared baking sheet. Continue the process with the remaining caps. Spray the portobellos with canola spray and place the baking sheet in the oven. Bake for 15-20 or until the mushrooms are soft and the breading is crisp and lightly colored.
Alternatively, if you wish, you can fry the portobello caps.