Jim's Beer-Battered Portobello Mushrooms

Jim's Beer-Battered Portobello Mushrooms

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JimChicago52 12

"If you like portobello mushrooms and like them deep-fried, this is for you! Delicious! Serve with a chipotle-aioli sauce for dipping."
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30 m servings 574 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 574 kcal
  • 29%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 54.6g
  • 18%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  2. Whisk ale, flour, sesame seeds, cornstarch, and baking powder in a large bowl. The batter will be thick and slightly lumpy.
  3. Dip 7 to 8 strips of mushroom at a time into the batter, shaking off excess.
  4. Fry mushrooms in batches in the preheated oil until golden brown, 5 to 6 minutes.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the batter. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.


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I used baby porobello's and did not cut them. The taste was awesome, Husband say's I should half them. Even still he made me take the plate away because he could not stop eating them. I also use...

made this tonight. batter was super easy but bland. when I added garlic salt, onion powder, smoked Spanish paprika and a hint of cayenne pepper it made it so much better. we used whole baby Port...

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