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Baked Portobello Mushroom Fries
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Baked Portobello Mushroom Fries

Course Appetizer, Side Dish, Sides
Cuisine Italian
Prep Time 15 minutes
Cook Time 20 minutes
Refrigerating Time: 15 minutes
Total Time 50 minutes
Servings 3 - 4
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet
  • Wire Cooling Rack

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.