These Crunchy Portobello Tenders w/ Tahini Yogurt Dipping Sauce is the perfect recipe to add to your list for any gathering with friends.
The crunchiness of the batter and the freshness of the dipping sauce compliments each other, and will have you coming back for more (trust us!). These Crunchy Portobello Tenders are the perfect appetizer and finger food to share with your friends and for any occasion!
Serve these Crunchy Portobello Tenders with your favorite Coconut Bowls for an extra treat!
Beer, 1 1/2 cups (or Seltzer Water)
Flour, 1 1/4 cups
Cornstarch, 1 tbsp
Garlic Powder, 1 tsp
Dried Basil Leaves, 1 tsp
Dried Parsley Leaves, 1 tsp
Cumin, 1/4 tsp
Turmeric, 1/4 tsp
Cayenne, 1/2 tsp
Salt & Pepper, to taste
Panko Crumbs, 2 cups
Portobello Mushrooms, 4 pcs
Tahini Yogurt Sauce
Vegan Greek Yogurt, 3 tbsp
Tahini, 2 tbsp
Olive Oil, 1 tbsp
Juice of half a lemon
Fresh Thyme, 1 tbsp
Preheat pot with cooking oil of choice.
In a mixing bowl, add all dry ingredients for the batter and mix well.
Once you mix the dry ingredients, add the seltzer water or beer. Mix well.
On a baking sheet, add your panko bread crumbs. Set aside.
Wash and cut your portobello mushrooms in strips.
Coat your mushroom strips in the batter and roll your strips in the bread crumbs.
Add in hot pot with oil, and fry until golden brown.
For the Tahini Yogurt Dipping Sauce, add all ingredients in a mixing bowl. Mix well until thoroughly combined.