Baked Portobello Mushroom Fries
User Reviews
0.0
0 reviews
Unrated
Baked Portobello Mushroom Fries
Report
Enjoy something delicious and satisfying with this easy-to-make recipe.
Share:
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.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
