Appetizer Spotlight FBC2017: Baked Portobello Mushrooms with Homemade Poutine by Ilona’s Passion

With the appetizer contest closed, we’re busy behind the scenes evaluating the competition. As we take a look at them all, we think you should too! We have a few final entries to share…Bloggers are sharing their favourite appetizers, this time with a Canadian twist, for a chance to win their way in to FBC2017! FBC members were invited to join the contest, earning them entry and accommodations at the conference, as well as a spotlight feature at the Mushrooms Canada table during the opening night reception. For those of you who are just here for delicious eats, watch the competition unfold, as we share each entry and help us decide!

We’re excited to welcome Ilona from Ilona’s Passion to this year’s competition! She’s making us all hungry with her take on a Canadian staple. Baked Portobello Mushrooms with Homemade Poutine
After being in Canada for 3 years now I know how fries with poutine are popular and I thought I will focus on this recipe. However, in my recipe the star is “Mushroom”. You can find it in fries and as well as in the homemade mushroom poutine. There is no better way than enjoying Baked Portobello Mushrooms with Homemade Poutine.


3 Tbsp. + 1/2 tsp. unsalted butter
2 Tbsp. all-purpose flour
1 cup beef broth, no salt added
1/8 tsp. garlic powder
1/8 tsp. himalayan salt
pepper to taste
3 medium-sized portobello mushrooms
2 eggs
1 Tbsp. milk
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. himalayan salt
pepper to taste
3/4 cup bread crumbs
Oil to spray
1/2 tsp. fresh dill, chopped
Canadian Cheese Curds


Remove stems from portobello mushrooms. Set aside caps and keep them for the fries. Shred portobello stems on the medium part of the grater.
Melt 1/2 tsp. butter in the saucepan. Add shredded stems and cook on medium-high heat for about 3 minutes. Remove stems (place on separate plate) and melt 3 Tbsp. butter in the same saucepan. Add flour and cook on low-medium heat until it will become brownish whisking all the time. Add beef broth and whisk constantly. Add garlic powder, Himalayan salt, pepper and shredded stems. Cook on low heat for 1-2 minutes. Whisking all the time. Set the gravy aside.
Preheat oven to 425 F and prepare sheet pan with parchment paper. Spray with oil. Scrape gills from portobello mushroom caps and cut them lengthwise into strips. Set aside. In a medium bowl whisk eggs and milk. Season with garlic powder, onion powder, Himalayan salt and pepper. In a separate bowl add bread crumbs. Dip each portobello strip into eggs first then bread crumbs. Place on the sheet pan. Spray with oil. Bake for 20-25 minutes or until golden. Serve with gravy and cheese curds to make poutine.

Notes* Use a little more beef broth if gravy will become clumpy. Season with salt according to your preferences, more or less is fine.

~~~~~FBC Members were encouraged to join the competition with their own recipe! The contest is now closed.

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