We have been eating more meatless meals during the week. I wanted to try something new with portobello mushrooms and I saw a recipe on The Missing Lokness that looked terrific. I served these panko fries with warmed Boursin cheese and marinara sauce on the side. These baked portobello mushroom fries were crispy on the outside and were so flavorful. My husband, son, and I loved them while my daughter thought they were “just okay”.
Line a baking sheet with tin foil then place two baking wire racks on the baking sheet. Coat wire racks with cooking spray.
Place the flour on a plate. Season well with sea salt, freshly cracked pepper, and garlic powder, to taste. Mix well. Crack eggs in a shallow dish; beat until well combined. Pour the Italian seasoned panko and Parmesan on a plate and mix well.
Lightly dredge the portobello fries in the flour mixture; dip in the egg mixture; followed by coating evenly in the panko crumbs. Place on the prepared baking racks. Repeat with remaining portobello fries. Place the baking sheet in the refrigerator for 15-20 minutes. Side Note: This step makes the panko stick to the mushroom better.
Preheat the oven to 425 degrees – I used the convection setting.
Place the baking sheet in the oven and cook, until golden brown, about 9-12 minutes. Side Note: If you are not using the convection setting on your oven, flip the fries over halfway through cooking time.
Serve the portobello fries with warmed Boursin cheese and warmed marinara sauce on the side for dipping. Enjoy.