You'll need some form of breadcrumbs for this, we prefer to use panko breadcrumbs since they are a tiny bit crispier, however, you could certainly use regular or
even seasoned breadcrumbs instead.
Not exact matches
Or as an alternative, try dredging cooked, individual fiddleheads in
seasoned all - purpose flour or
even semolina, egg wash and coarse, fresh homemade
breadcrumbs, and deep fry.
Maybe
even stuff the Portobello with cooked fresh crab meat and homemade coarse,
seasoned breadcrumbs, served alongside the fiddleheads side dish.