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.
Thirty minutes standing between you and crispy delicious mushroom heaven in your mouth!
Crispy Baked Portobello Mushroom Fries
Portobello mushroom slices coated in breadcrumbs and baked until golden brown, crispy and delicious!
- 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
- 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.
- Place the mushroom slices on a wire rack on a baking sheet and bake in a preheated 425F/220C oven until golden brown, about 8-12 minutes.
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