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Crispy Cheddar and Jalapeno Coated Portobello Mushrooms



4 large portobello mushrooms

1 cup plain yogurt

1 Tbs. chopped fresh thyme

1 Tbs. light brown sugar

2 tsp. chili powder

1 tsp. garlic powder

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

2 cups Toasted Breadcrumbs

1/4 lb. tortilla chips, crushed into coarse crumbs (about 1-1/3 cups)

1/4 lb. sharp Cheddar, grated (about 1 lightly packed cup)

1/2 to 2/3 cup sliced  jalapeños, chopped

1 lime, cut into wedges


Heat the oven to 450°F. Put a flat rack on a large rimmed baking sheet lined with foil.

In a large bowl, mix the yogurt with half of the thyme, the brown sugar, chili powder, garlic powder, salt, and pepper. Add the mushrooms  and toss to coat well.

Put the breadcrumbs in a large shallow dish and toss with the tortilla chips, Cheddar, jalapeños, and the remaining thyme. Working with one piece at a time, transfer the mushrooms to the dish of crumbs, scoop some crumbs on top, and press well so the breadcrumbs adhere to both sides. Transfer to the rack on the baking sheet.

These crumbs are coarser than your average breadcrumbs, so it takes a little extra force to get them to adhere. Don’t shake off the excess when transferring the mushrooms to the baking sheet; you want to keep as many crumbs on the mushrooms  as possible.

Bake them until it’s firm to the touch , about 20 minutes. Serve immediately with the lime wedges for squeezing over the mushrooms.



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Georgia Bitay