Portobello Mushroom Fries

Portobello Mushroom Fries

I first had portobello fries when I was in a restaurant, Bottega Louie in Downtown Los Angeles. They were very good that I kept thinking about them. Thanks to food blogger Amy from uTry.it. She made an oven version portobello fries, which is even better. Easy and healthy. These fries were tasty and I know that I can make them any time I want now.

These fries are perfect substitute for regular fries. They are healthy, earthy, umami and filling. The flakey panko crust was crispy and light. These fries go so well with the creamy, garlicky and slightly sweet mayonnaise. Everything is just right. And they are super easy to make. Clean, cut, and roll. Put in the oven. Done! These fries are great as a side dish with burgers or steaks. Try this and you won’t be disappointed!

Portobello Mushroom Fries 1

Portobello Mushroom Fries (Adapted from uTry.it)

2 servings

Ingredients:

–   2 medium Portobello mushrooms (cut into ½-inch strips)

–   ¼ cup all-purposed flour

–   ½ tablespoon kosher salt

–   ¼ teaspoon ground black pepper

–   1 large egg (beaten)

–   1 cup panko (Japanese breadcrumbs)

–   ½ cup grated Parmesan

Garlic Mayonnaise:

–   ¼ cup Kewpie (Japanese Mayonnaise) or regular mayonnaise

–   2 garlic cloves (smashed and minced)

–   1 teaspoon lemon juice

–   salt

–   ground black pepper

Directions:

  1. Preheat the oven to 425˚F (220˚C). Line a baking sheet with aluminum foil. Place a wire rack on top.
  2. Prepare three plates. For plate one, combine the flour, salt and pepper. For plate two, pour in the beaten egg. For the last plate, combine the panko and Parmesan.
  3. Roll the mushroom strips in the flour mixture. Dip into egg. Roll them in the panko mixture. Place them on the wire rack with and space them apart for 1/8-inch. Bake in the oven until golden brown and crispy, about 15 minutes.
  4. Meanwhile, combine the mayonnaise ingredients together.
  5. When the fries are done, serve immediately with garlic mayonnaise.

Tips:

  1. I used Kewpie for the garlic mayonnaise. I like the sweetness of it. I also think it goes better with the fries. I recommend you using Kewpie for this recipe. But if you really can’t find it, use regular mayonnaise.

Source: Read

This post was added to Easy to Cook Meals blog, please join us there or Cunning Lady Friday Party.

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25 thoughts on “Portobello Mushroom Fries

  1. Looks wonderful! I was watching Giada deLaurentiis’ show the other week and she did a very similar thing but with the whole portobello cap and it was part of a sandwich. I was thinking I want to do that! Now I think fries like this is even easier. Thanks!

    • Oh yea? I love Giada! Her show is wonderful. Easy and delicious recipes. These fries are easy to make and easy to eat. Enjoy! Thanks for stopping by, Monica.

  2. These sound great! We love portobello mushrooms and I usually have some in the fridge waiting for a recipe. 🙂 Question: There is a lot of moisture in mushrooms. When I cook stuffed portobellos, for example, there is a lot of “juice” at the bottom of the baking pan. How do you keep the mushroom juices from making the bread crumbs soggy?

    • I know exactly what your concern is. But actually, there wasn’t any juice coming out from the fries at all. They stayed crispy on the outside and moist on the inside. Hope you will give them a try! Have a great weekend!

  3. Thank you so much for trying the recipe! I’m glad you like them. 🙂 This is one of my favorite party recipe as well. Your Portobello fries turned out so perfect! I wish I have some in front of me now. 😛

    • Thank you for sharing such a great recipe! Healthy, delicious and easy. I will eat these portobello fries any time over regular french fries.

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