Spicy Orange Almond-Crusted Portobello Tenders

The crispy portobello paired with fiery chili orange oil is SO, SO tender, juicy, and good. I equally thoroughly recommend this in a rutabaga sando bun.

Ingredients:

  • 8 oz portobello mushroom caps (approximately 2 mushrooms)
  • 1/4 cup Fiery Orange Garlic Chili Oil
  • juice from 1/2 medium orange
  • 1/4 tsp dried marjoram
  • 1/4 tsp dried sage
  • 1 cup almond flour

Special equipment:

  • Plastic wrap
  • Air fryer (if not possible, you can use a convention oven and baking sheet)
  • Serrated knife
  • Parchment paper and compostable paper plates (for easy cleanup)

Prep Time: marinade: 6-12 hours, plus 20-25 minutes cooking time:
Yields: 2 servings

Preparation:

  1. Rinse and pat each mushroom cap dry. Then, using a serrated knife, carefully slice each cap into 4-5 long, approximately 1/2-inch-wide strips.
  2. Combine the mushroom strips, juice from the orange, herbs, and chili oil in a medium bowl. Toss with a fork to coat, and seal with plastic wrap. Refrigerate for 6-12 hours. (***Note: the longer you let this marinate, the more tender and practically falling off itself it will be!)
  3. In a paper plate, spread out 1 cup of almond flour. One at a time, place each marinated mushroom strip onto the plate and coat the strip with almond flour, using a fork to toss and rotate each strip. Carefully lift each mushroom strip and place into parchment paper lined air fryer tray (or on parchment paper lined baking sheet for easy clean-up), careful to give each strip enough space so they do not overlap.
  4. If using air fryer, fry mushrooms at 400 degrees F for 20 minutes, until almond coating is nice and crispy. If using oven, bake the mushrooms at 400 degrees F for 25 minutes, until coating is crispy. Enjoy!

Yasmine’s notes:

As far as mushrooms go, I’ll be the first to admit I’ve not been as big a connoisseur of them as I have meat. However, recipes like this happily open me to the greater possibilities of mushrooms overall– just between you and me? I prefer this as a rutabaga sando over this recipe’s chicken-tender counterpart!!

For the official recipe to make your own Rutabaga-Bun Spicy Orange Crispy Portobello Sando, click here.


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