Smothered Portobello Mushroom Fries
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Smothered Portobello Mushroom Fries
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This makes a total of 2 servings of Smothered Portobello Mushroom Fries. Each serving comes out to be 280 Calories, 18.97g Fat, 4.45g Net Carbs, and 21.82g Protein
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Ingredients
- 2 large portobello mushroom caps
- ½ cup shredded Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 1 large egg beaten
- 3 strips bacon
- ¼ cup shredded cheddar cheese
- 1 tablespoon dried chives to garnish
Instructions
- Heat oven to 425 degrees and line a baking sheet with foil and/or non stick spray. Slice the mushroom caps into ¼ in thick strips and cut the ends off at an angle to imitate a “French fry” cut.
- In a small food processor, blend Parmesan cheese and seasonings until the mixture is well combined. Transfer the mixture to a shallow bowl or dish.
- Beat the egg in a small bowl. Dip the mushrooms fries in the egg to coat.
- Carefully roll the mushroom in the Parmesan mixture.
- Place the mushroom fries on the prepared baking sheet and roast for about 10 minutes.
- While the fries are baking, add bacon strips to a pan and fry over medium heat until crisp. Remove the bacon from the pan and allow to cool before “crumbling” or dicing with a knife.
- Remove the fries from oven and cover with shredded cheese and crumbled bacon.
- Bake for an additional 5 minutes or until cheese is melted. Top with dried chives and serve.
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