Baked Portobello Mushroom Fries
We have been eating more meatless meals during the week, and I wanted to try something new with portobello mushrooms, so when I saw this baked portobello mushroom fries recipe on The Missing Lokness, I had to try it. I served these panko-crusted fries with warmed Boursin cheese and marinara sauce on the side. These baked portobello mushroom fries were crispy on the outside and flavorful. My husband, son, and I loved them while my daughter thought they were okay.
Baked Portobello Mushroom Fries
Mushrooms:
- ¼ cup white flour
- Sea salt and freshly cracked pepper, to taste
- Garlic powder, to taste
- 2 eggs, well-beaten
- ¾ cup Italian seasoned panko crumbs
- 3 tbsp Parmesan Cheese
- 3 portobello mushrooms, sliced thickly
For Dipping:
- Marinara sauce, warmed
- Boursin cheese, warmed
How to Make Baked Portobello Mushroom Fries
Line a baking sheet with foil then place two baking wire racks on the baking sheet. Coat the 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 as dipping sauces. Enjoy.
Equipment
Ingredients
Mushrooms:
- ¼ cup white flour
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
- 2 eggs well-beaten
- ¾ cup Italian seasoned panko crumbs
- 3 tbsp Parmesan Cheese
- 3 portobello mushrooms sliced thickly
For Dipping:
- Marinara sauce warmed
- Boursin cheese warmed
Instructions
- Line a baking sheet with foil then place a wire cooling rack on the baking sheet. Coat the wire rack 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 warm Boursin cheese and warmed marinara sauce on the side as dipping sauces. Enjoy.
Oh wow they do sound good, another one we have to try. We both love mushrooms. Keep well Diane
its new to me.. anyway i’ll surely check this out.. 😉
Looks like a great alternative to potatoes.
This dish is very creative Pam. Aren’t panko crumbs just the greatest. Your sauces are sound terrific and I ‘ll have to try the warmed boursin – never used that before as a sauce.
Can’t wait to give this a try! They look super, Pam.
What an interesting idea and thanks for sharing with us what your family thought about them 🙂
I love mushrooms. I love Boursin cheese. This is a must make recipe!
I make more frozen fries than I care to admit…next time i need to mix it up with these ‘bellas!