We eat portabella mushrooms like it’s our job. They are so easy to stuff and allow for variation of fixings to put in them. I decided I didn’t want to stuff the mushrooms, so I thought there had to be another way to make something with these caps. I also knew I had this tahini in the fridge that I need to continue to use because the container is the size of the great state of Texas, and I did just use the tahini for this tofu dish and was totally impressed. I kinda went with the same concept of the tofu and I decided to dip strips of portabella mushroom in a tahini mixture and then coated them with bread crumbs and “fried” them into mushroom fries. Yum, Yum.
Ingredients:
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2 portabella mushroom caps, stems and gills removed
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few Tbsp olive oil for pan
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1/4 cup tahini
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4 to 5 Tbsp water
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1/2 cup bread crumbs
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1/4 cup parmesan cheese
Directions:
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Cut mushrooms into strips, lengthwise.
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Whisk together tahini and water, one Tbsp at a time.
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Mix together bread crumbs and cheese.
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Coat strips with tahini mixture, then into bread crumb mixture.
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Heat olive oil in grill pan or saute pan on medium.
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Place strips in pan and brown on either side 3 minutes, only flipping once.
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ENJOY as side dish, over salad or alone!
