These Portobello Mushroom Fries are crispy, earthy and umami! They make a unique side dish to serve with a meal!
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
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
Instructions
- 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 ⅛-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.
Notes
- 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.
I really love the sound of these!
Thank you! They are really amazing! Hope you will try them some day. Have a great weekend!
This is amazing! Crispy baked mushroom!!!??? Love to try these!
They are meaty, savory and healthy. I am sure kids will love them too!
Look so good! Must try!! 😉
Thank you Bonnie! I highly recommend these fries!
Mushroom fries?! You just mashed together everything that’s perfect in the world. I want this so bad!
Thank you Jayne. I love these fries. They are great with any burgers or steaks.
Wow, tis looks delicious! I love the sound of these crispy baked mushrooms and can’t wait to give these a try 🙂
Thanks a lot Kelly! These moist and crispy mushroom fries are so good! Anyone would like them. Hope you will try it one day!
Hi! This looks so good. I am hosting my first ever Cunning Ladies’ Friday Party in my blog. I would love to see you add this beautiful post there.Thanks! http://easytocookmeals.com/cunning-ladies-friday-party/
Thank you! As you know, I already posted my recipe over at your party. Thank you for hosting! 🙂
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.
Thanks for your entry in the Cunning Ladies’ Friday Party. 🙂
I have never even HEARD of portabella mushroom fries, nor would the idea have come to me in a million years. This looks SO good!
Thank you so much! These mushroom fries are tasty, healthy, and meaty. Hope you will give them a try. 🙂
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!
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.
what a perfect snack, i must try it.
They sure are. You can also substitute these for regular fries and eat with a burger. 🙂
I was looking for something fun to do with my portobellos and came across your recipe. These are AMAZING!!!! Just made 2 batches and I cant stop eating them!!! Crispy perfection! Thank you 🙂
I am so thrilled to hear you enjoyed the fries! That reminds me that I should make them soon! Thank you for stopping by and letting me know. This makes my day! 😉