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 (Adapted from uTry.it)
– 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
– ¼ cup Kewpie (Japanese Mayonnaise) or regular mayonnaise
– 2 garlic cloves (smashed and minced)
– 1 teaspoon lemon juice
– ground black pepper
- Preheat the oven to 425˚F (220˚C). Line a baking sheet with aluminum foil. Place a wire rack on top.
- 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.
- 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.
- Meanwhile, combine the mayonnaise ingredients together.
- When the fries are done, serve immediately with garlic mayonnaise.
- 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.