Crispy Baked Portobello Mushroom Fries

Crispy Baked Portobello Mushroom Fries
I am a big fan of fries and an even bigger fan of mushrooms so when I came across the idea of combining the two to make mushrooms fries I was immediately sold and just had to make them! The mushrooms are turned into 'fries' by slicing portobellos, coating them with panko bread crumbs and baking them until golden brown and crispy. Yes, mushroom fries really are as easy to make as they sound and it is a good thing because they are so amazingly good and frighteningly addictive! I practically inhaled the first batch and given that they are baked rather than fried, I don't feel quite so bad.

Crispy Baked Portobello Mushroom Fries
Mushroom fries go well with marinara sauce and/or chipotle lime mayonnaise for dipping!

Crispy Baked Portobello Mushroom Fries
Thirty minutes standing between you and crispy delicious mushroom heaven in your mouth!

Crispy Baked Portobello Mushroom Fries

Crispy Baked Portobello Mushroom Fries

Portobello mushroom slices coated in breadcrumbs and baked until golden brown, crispy and delicious!


Servings: makes 2 servings

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Printable Recipe
Ingredients
  • 2 medium portobello mushrooms, gills removed and sliced 1/4 inch thick
  • 1/2 cup flour
  • 2 eggs, lightly beaten
  • 3/4 cup panko breadcrumbs
  • 1/4 cup parmigiano reggiano (parmesan), grated
  • 1/2 teaspoon thyme
  • salt and pepper to taste
Directions
  1. Dredge the portobello slices in the flour, dip them in the egg and then into a mixture of the panko breadcrumbs, parmesan, thyme salt and pepper.
  2. Place the mushroom slices on a wire rack on a baking sheet and bake in a preheated 425F oven until golden brown, about 8-12 minutes.

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36 comments:

Vanessa said...

My mouth is watering. Those would be so easy to toss in the oven just before everything else is done.

Maria said...

I could eat an entire plate of these fries! Pinning!

Anonymous said...

Thank you for posting, Kevin ... looks delish ;p

Ashley said...

YUM!!!!!!!!!

Lisa said...

You are the master of mushrooms. Love this. Very creative.

jeri said...

This would be great for Meatless Monday with a salad and some good bread; portobellos are so satisfying. Right now, I'm wanting the marinara, but you could switch up the seasoning and dip these in so many things. Guess what I'm making this Monday, and next Monday, and the Monday after that...? Another home run.

Rosa's Yummy Yums said...

What a great idea! Those mushrooms taste so great and your creation looks wonderful.

Cheers,

Rosa

Joanne said...

There's no way you should feel guilty about inhaling these! It's what anyone with a pulse would do.

Anonymous said...

These look delicious! Thanks for sharing. Pinning this to meatless and appetizers.

Kathleen Richardson said...

I love portobellos, but always have them as "burgers". What a great idea you've come up with, Kevin. Can't wait to try them.

Keep writing...

Mal said...

These sound incredible!

Mal @ The Chic Geek

Foodycat said...

They look fabulous. They would be so good dunked in your jalapeno popper dip!

Anonymous said...

I am sharing this recipe at my Weight Watchers's
meeting. Low fat and no carbs!

love cooking said...

Wow… this looks really delicious. If you like fried mushroom, try deep dry some abalone mushroom. Just coat them with batter and deep fry. Then sprinkle with salt and pepper or dip with soy sauce, it is really nice. :)

Kathy Steger said...

What a great idea. I love mushrooms. Can't wait to try it.

David said...

These look delicious!

The Healthy Apple said...

Love this recipe; what a fun finger food! Hope you are well and having a great summer!!

Aurelia said...

As I am a huge fan of portobellos this recipe lloks amazingly delish!!!

mia poe said...

What a great finger food recipe. Its nice to add to a party menu. It would be the crowd's favorite.
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Anonymous said...

Just made these for dinner. Wonderful and the mayo dip is perfect with them... now off to do the dishes. Rkm

Anonymous said...

These came out great! dipped em in sriracha

Hope Fagant said...

Thanks! This looks like an amazing and easy recipe for a party...from one to many guests!

Hope Fagant said...

Thanks! This looks like an amazing and easy recipe for a party...from one to many guests!

Maya @ MayasKitchen.ca said...

Yum, Yum and Yum. That is all I have to say :)

Unknown said...

We just made these for the third time, and they are the best. Positively delicious! We didn't follow the directions exactly--we used shiitake mushrooms, because our neighbor grows them--but they turned out perfect. Crispy and yummy. Thanks so much for the recipe.

Anonymous said...

Fantastic! I was looking for easy recipes for my hubby to make and this fits just perfect. I could eat these every night. THANKS!!

woowww said...

wow i like this artickle

Anonymous said...

any suggested alternatives for egg?

Kevin said...

Anonymous: You should be able to use buttermilk or milk instead of the egg, just skip the initial dredging in flour step and go straight to the buttermilk.

Um Nemleh said...

Can I use any breadcrumbs or does it have to be Panko? Never heard of Panko before:)

Um Nemleh said...

Hi Kevin, if I don't have buttermilk, can I use plain yogurt instead?

Kevin said...

Um Nemleh: I have not tried this with regular bread crumbs and if they do work the fries will not be nearly as crispy. A lot of grocery stores carry panko breadcrumbs now, they should be in with the other bread crumbs or in the Asian section. Yogurt should work instead of butter milk.

Katherine Struthers said...

I'd like to make these as breaded mushroom caps for vegetarians to have while the omnivores are eating steak. What changes do you suggest I make if I don't want to slice them?

Kevin said...

Katherine Struthers: As long as the button mushroom caps are not too large you should be able to use the recipe as written. If they are really large I would recommend halving or quartering them to ensure that they cook all the way through.

Jackie Harmon said...

I'd like to make this vegan without the egg and cheese has anyone tried?

Kevin Lynch said...

Jackie Harmon: I have not tried it but you should be able to use a vegan milk like almond milk in place of the egg and you can omit the parmesan or I found this recipe for a vegan parmesan: http://www.veggieful.com/2012/08/vegan-parmesan-cheese-recipe.html

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