Portobello Fries video – scroll down for recipe card
Subscribe to my YouTube channel to get notified of new videos.
Secret: These portobello fries are not really fries at all! But they are crispy and dippable and that’s all anyone expects out of a fry, really. Portobello mushrooms, sliced and breaded with breadcrumbs and cheese then baked make for an extremely satisfying snack or light meal. We have lots of experience eating nothing but portobello fries for dinner over here. Even Flint likes these! I was so happy to see him chomping ’em down, I almost cried.
There are a couple of optional steps in this recipe. Optional if you are really in a rush or are lacking patience, but if you have a little more time, DO THEM. The first technically-optional-step is salting and pressing the mushroom slices. This draws out some moisture to ensure dense, chewy, almost meaty portobello fries. In fact, one of my taste testers said it reminded her of a chicken nugget in texture. If you skip the salt/press step your fries will still be good, but a little more spongy in texture.
The second optional step is the flour dredge before the egg. You can skip that and just go straight egg and crumbs but the light flour coating first gives a more even browning and coating. Don’t ask me why but it works.
Most people suggest serving portobello fries with marinara, but I made up this rosemary-garlic sour cream dip that blows the socks off any other dip out there and I strongly suggest you try it. (Ooh, just had a thought that my homemade French onion dip would be wonderful, too!)
Portobello Fries Recipe – printablePrint
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 2-4 1x
- 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
- 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.
More Mushroom Recipes!
Sorry that I’ve been quiet for a while.
An observation: A few years ago one of my sisters gave me a vacuum marinating box. Have you heard of such a device? It’s a clear plastic box with a little pump in the lid. You put your food (whatever) in the box with the marinade and then pull a vacuum on it using the pump. The vacuum helps the marinade to penetrate the food better.
What I’ve found is that storing mushrooms, especially funky ones (portobellos, chanterelles), under the vacuum in this device intensifies the flavors.
BTW — chanterelles (“girolles” in French), the orange, trumpet-shaped ones, are my favorites.
I noticed that the portobello you used didn’t have any gills. If it had them, did you remove them?
Hi Hilah! We made these last night and they were amazing. We used Gluten Free ingredients and it still worked perfectly. We used GF flour for the flour step and GF breadcrumbs. The breadcrumbs were not panko style, just regular GF breadcrumbs and the texture was still great 🙂
I’m so glad that worked for you! Thanks a bunch for the feedback. 🙂
Hi! Can these be frozen and reheated, do you think?
Hmm, that’s a great question! I think that would work okay. Maybe best to bake them them before freezing, then just reheat.