About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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    • Ashley at ToriAvey.com says

      Hi Michelle, Tori’s assistant Ashley here. I’m not quite sure what you mean. For this recipe we sliced the portobellos, not the whole cap.

    • Ashley at ToriAvey.com says

      Hi Pam, Tori’s assistant Ashley here. Unfortunately I would not suggest baking these, you won’t get the same crispy coating.

    • Ger Paw says

      I have baked this recipe a few times – the only thing I did was added an additional 2 minutes bake time to get a someone crispy coating. Tastes great!

    • Ashley at ToriAvey.com says

      Hi Kathleen, Tori’s assistant Ashley here! The cornstarch is an important part of creating the crispy light and airy texture. I would not recommend leaving it out.

  1. Zoe says

    Okay, I am so hooked on this recipe. Fried bellos?! SUCH A GOOD IDEA! I featured this recipe in my recent post. Thank you!

  2. Christina Wickman says

    5 stars
    We made these using button mushrooms last night and they were fantastic.
    “Best mushrooms. Ever!” said DH. That said, we did make some modifications. We used a GF flour mix from Pamela’s (cup for cup), as we find the blend of rices and starches make for a lighter, tastier coating. The genius part is the panko dredge at the end. Will use this technique for other vegetables and meats (chicken tenders come to mind). The oil has to be hot enough to make for a crispy, non-greasy coating. We found that our oil needed to be around 370F to achieve this.

    We used our deep fryer, a DeLonghi roto fryer that uses less oil. However, the same results can be achieved using a deeper vessel, like a 3 or 5 qt Dutch oven, and a candy thermometer. Don’t recommend using a nonstick frypan for this recipe, as nonstick is not recommended for high heat cooking.

  3. Melanie says

    5 stars
    My family loved this recipe so much they begged for it 2 nights in a row! I didn’t even change anything the 2nd time around. Yummy! Perfect.

  4. Kyle says

    Ever try baking it? I’m trying to go plant based, but I’m also a fat bastard who needs to reduce calories. Any success with baking this? Anyone

  5. Karen says

    5 stars
    O. M. G!!! This recipe is simply amazing! I made it the other day and will make it again tonite. Was wondering if you’ve ever fried pickles using this same recipe? Anyways thank you so much for sharing this…it is SO SO delish!!

  6. Bonnie says

    5 stars
    Okay, I’m very sick from eating this. Don’t allow yourself to get really hungry and then try these or you will be sorry. I made regular schnitzel for 3 family members and this schnitzel for myself and my son who is vegetarian. Both of us loved it but I was so hungry, I kept eating it so now not feeling so well. I dipped it in honey mustard. Highly recommended. I wonder how it would taste baked? If anyone tries to bake instead, please post. I couldn’t really even tell it was portobello mushroom. Very, very good.

  7. Sarah Jane says

    5 stars
    Great for vegans and vegetarians!! Tasty and crispy…added a pinch of za’atar. Also used basics of this recipe with chicken breast strips for non-vegan company,, added crushed garlic and butter with which I marinated chicken, then into batter and sesame mixture and fried to golden. Placed on pie pan in 200 degree oven to keep warm while other pieces cooked. Served with brown rice and steamed baby bok choy, garnish of pickled ginger. Yum, yum!!

  8. Jessie the wanna be vegan says

    5 stars
    I just made these and they were awesome. I used whole wheat pastry flour, and I substituted the cornstarch for 2.5 tablespoons of arrowroot. I also used seltzer instead of beer. I skipped the hot sauce, and in hindghsight I realize the only thing that I think my taste buds would have appreciated would’ve been a slight kick in flavor. But that,was my fault. As others have said, the breading was amazing. You’d never know it didn’t have eggs or milk. Thanks for sharing.

  9. Elizabeth says

    5 stars
    I used this breading for chicken strips tonight and it was perfect! As I didn’t have any panko bread crumbs on hand, I used ran some old matzoh and croutons through the food processor. They worked wonderfully.

    In the past, I have always botched any attempt at doing breading, but this was absolutely delicious! Thank you so much!!! At some point, I’ll try it with the mushrooms, especially since we have a few vegetarian (and a few mushroom-loving non-vegetarian) friends who would love them!

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