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Crispy Baked Portobello Mushroom Fries

[heart_this] · Aug 9, 2012 · 37 Comments

Crispy Baked Portobello Mushroom Fries

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

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

Crispy Baked Portobello Mushroom Fries

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 2

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

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/220C oven until golden brown, about 8-12 minutes.
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Appetizer, Food, Mushroom, Recipe, Vegetarian

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Reader Interactions

Comments

  1. Vanessa says

    August 9, 2012 at 10:58 pm

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

    Reply
  2. Maria says

    August 9, 2012 at 11:09 pm

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

    Reply
  3. Anonymous says

    August 9, 2012 at 11:16 pm

    Thank you for posting, Kevin … looks delish ;p

    Reply
  4. Ashley says

    August 10, 2012 at 12:44 am

    YUM!!!!!!!!!

    Reply
  5. Lisa says

    August 10, 2012 at 12:44 am

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

    Reply
  6. jeri says

    August 10, 2012 at 1:25 am

    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.

    Reply
  7. Rosa's Yummy Yums says

    August 10, 2012 at 6:06 am

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

    Cheers,

    Rosa

    Reply
  8. Joanne says

    August 10, 2012 at 10:24 am

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

    Reply
  9. Anonymous says

    August 10, 2012 at 11:31 am

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

    Reply
  10. Kathleen Richardson says

    August 10, 2012 at 11:40 am

    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…

    Reply
  11. Mal says

    August 10, 2012 at 2:39 pm

    These sound incredible!

    Mal @ The Chic Geek

    Reply
  12. Foodycat says

    August 10, 2012 at 7:27 pm

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

    Reply
  13. Anonymous says

    August 11, 2012 at 8:19 am

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

    Reply
  14. love cooking says

    August 11, 2012 at 1:38 pm

    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. 🙂

    Reply
  15. Kathy Steger says

    August 13, 2012 at 12:34 am

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

    Reply
  16. David says

    August 13, 2012 at 6:40 pm

    These look delicious!

    Reply
  17. The Healthy Apple says

    August 13, 2012 at 6:49 pm

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

    Reply
  18. Aurelia says

    August 14, 2012 at 11:08 am

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

    Reply
  19. mia poe says

    August 16, 2012 at 5:21 pm

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

    Reply
  20. Anonymous says

    August 17, 2012 at 11:33 pm

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

    Reply
  21. Anonymous says

    August 28, 2012 at 11:04 pm

    These came out great! dipped em in sriracha

    Reply
  22. Hope Fagant says

    September 5, 2012 at 10:08 pm

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

    Reply
  23. Hope Fagant says

    September 5, 2012 at 10:08 pm

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

    Reply
  24. Maya @ MayasKitchen.ca says

    September 7, 2012 at 12:15 pm

    Yum, Yum and Yum. That is all I have to say 🙂

    Reply
  25. Unknown says

    September 11, 2012 at 12:45 am

    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.

    Reply
  26. Anonymous says

    September 19, 2012 at 10:08 pm

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

    Reply
  27. woowww says

    October 19, 2012 at 2:48 am

    wow i like this artickle

    Reply
  28. Anonymous says

    December 17, 2012 at 11:54 pm

    any suggested alternatives for egg?

    Reply
  29. Kevin says

    December 18, 2012 at 12:45 am

    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.

    Reply
  30. Um Nemleh says

    January 15, 2013 at 1:56 am

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

    Reply
  31. Um Nemleh says

    January 15, 2013 at 1:57 am

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

    Reply
  32. Kevin says

    January 18, 2013 at 2:32 pm

    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.

    Reply
  33. Katherine Struthers says

    January 30, 2013 at 10:09 pm

    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?

    Reply
  34. Kevin says

    January 31, 2013 at 12:00 pm

    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.

    Reply
  35. Jackie Harmon says

    May 27, 2014 at 7:51 pm

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

    Reply
  36. kevin says

    June 1, 2014 at 12:33 pm

    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

    Reply
  37. Anonymous says

    February 10, 2015 at 3:04 pm

    Made these last night. I didn't have the cheese on hand and only had whole wheat regular bread crumbs and they came out GREAT! Drizzled with some homemade ranch and served as a main entree for dinner with some rice, black beans and a salad. Wire rack a must for them to crisp up since the mushrooms release some liquid in the oven. Thanks for the recipe these were awesome and just what I was looking for!

    Reply

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