Portobello Fries

5 from 2 reviews


  • 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


  1. Set oven to 425ºF. Line a baking sheet with parchment paper, or grease it well.
  2. 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.
  3. Beat the egg with the water in a small bowl.
  4. Mix crumbs, cheese and pepper together on a plate.
  5. Once mushrooms are pressed, sprinkle lightly with the flour on both sides. Tapoff excess.
  6. Dip into egg, then crumbs to coat both sides.
  7. Place on baking sheet.
  8. Bake 15 minutes until well browned. Serve hot with rosemary-garlic dip or marinara.

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