I would stick to large firm mushrooms like oyster or possibly shiitake mushrooms. You want a mushroom that is soft and billowy to soak up the flavours of the marinade but firm enough to hold up to frying and to give a chewy meaty texture. Portobello mushrooms, while fulfilling most of these criteria, may be too strongly flavoured so may not give the right flavour profile.  Pearl oyster mushrooms are my favourite for this dish but king oyster mushrooms would work well too, if sliced first.