Why recepie famous for?
Made with Panko for an extra crispy crumb, these baked-not fried-burgers are the healthier vego version of your favourite KFC treat.
Ingredients
4 Portabello mushrooms1 cup buttermilk
1/2 cup plain flour
1/2 cup Panko breadcrumbs
1/2 tsp baking powder
1 1/2 tsp white pepper
1 1/2 tsp Italian seasoning
1 1/2 tsp garlic powder
1 1/2 tsp paprika
1/4 tsp turmeric
1/4 tsp cayenne pepper *optional
1 tsp salt
1 tsp black pepper
2 tbs chopped parsley
25g butter melted
Instructions
Preheat your oven to 200C fan-forced.Place the mushrooms in a bowl and cover with buttermilk to coat. Let it sit for a couple of minutes.
In a medium-sized bowl, whisk together the flour, breadcrumbs, baking powder, herbs and spices. Set aside.
Place the baking dish in the oven, so it gets hot (around 10 minutes). While the dish is heating up, remove the mushrooms from the buttermilk, shaking off any excess, and dust in the seasoned flour mixture, coating completely.
Remove the baking dish from the oven, then pour over the melted butter to coat the base of the dish.
Arrange the mushrooms evenly across the buttered tray without touching the sides.
Bake for 20 minutes uncovered, flipping the mushrooms halfway.
Serve on a soft bread roll with cheese, lettuce, tomato slices and mayonnaise, or any of your favourite burger toppings and sauces.
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