Crispy Baked Portobello Mushroom Fries
How to make healthy baked portobello fries. Jump to the Crispy Baked Portobello Mushroom Fries Recipe or read on to see how to make them. Baked portobello fries are a dream. Let me explain. They’re baked, not fried. They are juicy inside and full of flavor — more than a fry replacement, we’re thinking chicken tender replacement — that’s how good they are. YOU MAY ALSO LIKE: Our Homemade Ketchup Recipe. How to make our seriously good homemade ketchup recipe. Make ketchup that’s better than anything you can buy at the store! How To Make Baked Portobello Fries You can make these veggie fries in minutes, here’s how: It all starts with big portobello mushrooms. We remove the stalk as well as the darker colored gills. This isn’t something we normally do, they’re completely fine to eat. In this case, though, it’s prettier in the end if you remove them. Give the mushrooms a slice then set up a breading station. Nothing fancy here – flour, eggs and breadcrumbs. If you’ve got some on hand, use panko breadcrumbs, they give a lighter crunch than regular breadcrumbs. With that said, we’ve baked these portobello fries with both regular breadcrumbs and panko – both are delish. Once breaded, the fries get a little spray of cooking spray then we slide them into the oven to bake for about 10 minutes. YOU MAY ALSO LIKE: Baked sweet potato fries that are caramelized and crispy on the outside and tender on the inside. No fryer needed here. Jump to the Baked Sweet Potato Fries Recipe. Recipe updated, originally posted September 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne Crispy Baked Portobello Mushroom Fries PREP 15 mins COOK 10 mins TOTAL 25 mins PREP 15 mins COOK 10 mins TOTAL 25 mins These baked portobello mushroom fries are so easy to make. 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. Makes 2 servings You Will Need 2 large portobello mushrooms 1/3 cup all purpose flour 2 eggs, lightly beaten 1 cup panko breadcrumbs 1 1/2 teaspoons steak seasoning Non-stick cooking spray Directions 1Heat oven to 425 degrees F. Line a baking sheet with aluminum foil or parchment paper. 2Remove the stalks from each mushroom then use a spoon to scrape out any dark gills from the underneath of each mushroom and discard. Cut mushrooms into 1/4-inch slices. 3Set up a breading station by adding the flour, eggs and breadcrumbs to three separate shallow dishes. Add the steak seasoning to the breadcrumbs and stir. 4Dredge each mushroom slice into the flour then add to the egg to coat and finally into the breadcrumbs so that each slice is well breaded. 5Arrange breaded mushrooms onto baking sheet then lightly spray with non-stick cooking spray. Bake 8 to 10 minutes, turning once during cooking, until golden brown and crispy. Serve portobello fries with ketchup or your favorite flavored mayo. 1Heat oven to 425 degrees F. Line a baking sheet with aluminum foil or parchment paper. 2Remove the stalks from each mushroom then use a spoon to scrape out any dark gills from the underneath of each mushroom and discard. Cut mushrooms into 1/4-inch slices. 3Set up a breading station by adding the flour, eggs and breadcrumbs to three separate shallow dishes. Add the steak seasoning to the breadcrumbs and stir. 4Dredge each mushroom slice into the flour then add to the egg to coat and finally into the breadcrumbs so that each slice is well breaded. 5Arrange breaded mushrooms onto baking sheet then lightly spray with non-stick cooking spray. Bake 8 to 10 minutes, turning once during cooking, until golden brown and crispy. Serve portobello fries with ketchup or your favorite flavored mayo. Adam and Joanne's Tips We love these served with ketchup, but will sometimes make a simple horseradish mayo. To make your own, mix a 1/2 cup of mayo with 1/2 teaspoon of lemon zest and the juice of half a lemon. Stir in 2 to 4 teaspoons of prepared horseradish and season with salt to taste. We love these served with ketchup, but will sometimes make a simple horseradish mayo. To make your own, mix a 1/2 cup of mayo with 1/2 teaspoon of lemon zest and the juice of half a lemon. Stir in 2 to 4 teaspoons of prepared horseradish and season with salt to taste. If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Brown Butter Kale Pasta Next Post: Cardamom Roasted Tomato Pasta Recipe