Baked portobello fries are a dream. Let me explain. They’re baked, not fried. They are juicy inside and full of flavor — more than a fry replacement, we’re thinking chicken tender replacement — that’s how good they are.
How To Make Baked Portobello Fries
You can make these veggie fries in minutes, here’s how: It all starts with big portobello mushrooms. We remove the stalk as well as the darker colored gills. This isn’t something we normally do, they’re completely fine to eat. In this case, though, it’s prettier in the end if you remove them. Give the mushrooms a slice then set up a breading station. Nothing fancy here – flour, eggs and breadcrumbs. If you’ve got some on hand, use panko breadcrumbs, they give a lighter crunch than regular breadcrumbs. With that said, we’ve baked these portobello fries with both regular breadcrumbs and panko – both are delish. Once breaded, the fries get a little spray of cooking spray then we slide them into the oven to bake for about 10 minutes. Recipe updated, originally posted September 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne 1/3 cup all purpose flour 2 eggs, lightly beaten 1 cup panko breadcrumbs 1 1/2 teaspoons steak seasoning Non-stick cooking spray 2Remove the stalks from each mushroom then use a spoon to scrape out any dark gills from the underneath of each mushroom and discard. Cut mushrooms into 1/4-inch slices. 3Set up a breading station by adding the flour, eggs and breadcrumbs to three separate shallow dishes. Add the steak seasoning to the breadcrumbs and stir. 4Dredge each mushroom slice into the flour then add to the egg to coat and finally into the breadcrumbs so that each slice is well breaded. 5Arrange breaded mushrooms onto baking sheet then lightly spray with non-stick cooking spray. Bake 8 to 10 minutes, turning once during cooking, until golden brown and crispy. Serve portobello fries with ketchup or your favorite flavored mayo.
