Portobello Fries
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 2-4 1x
Ingredients
Scale
- 2 large portobello mushroom caps
- 1 teaspoon salt
- 2 tablespoons flour, optional (See notes above)
- 1 egg
- 1 tablespoon water
- 1 1/2 cups Panko bread crumbs
- 1/3 cup grated Parmesan
- 1/2 teaspoon black pepper
Instructions
- Set oven to 425ºF. Line a baking sheet with parchment paper, or grease it well.
- Wipe the mushrooms with a damp cloth to clean them. Slice into 1/4″ strips. Lay them out on a cutting board and sprinkle evenly with salt. Place a paper towel or clean dish towel on top and then a heavy skillet or cutting board. Let sit for 5-10 minutes to pull the water out.
- Beat the egg with the water in a small bowl.
- Mix crumbs, cheese and pepper together on a plate.
- Once mushrooms are pressed, sprinkle lightly with the flour on both sides. Tapoff excess.
- Dip into egg, then crumbs to coat both sides.
- Place on baking sheet.
- Bake 15 minutes until well browned. Serve hot with rosemary-garlic dip or marinara.
Find it online: https://hilahcooking.com/portobello-fries/