Thick sliced Portobello mushrooms lightly coated with panko breadcrumbs and seasonings; then quickly fried in a light oil.
Imagine biting into a crispy, savory fry that is not made from potatoes, but from a rich and meaty portobello mushroom. The perfect combination of crunch and flavor that will leave you craving more.
If you're someone who loves the earthy flavor of mushrooms then this recipe for Portobello Mushroom Fries is for you! Fried mushrooms used to be one of my favorite appetizers when I was in my early twenties.
I know they weren't the healthiest of options, but they tasted so darn good when you popped one into your mouth and the juiciness of the mushroom would just explode.
These mushroom fries are simple to make and make a tasty snack for any occasion. This recipe makes 16 fries and can be ready in under 30 minutes. ~Enjoy!
Suggested Equipment
- 2-Mixing Bowls
- Whisk
- Paper Towel Lined Plate
- Large Nonstick Skillet
- Slotted Spatula
- Serving Platter
Ingredients Needed
To make these mushroom fries you're going to need the following ingredients:
Large Portobello Mushrooms: I used 3 portobello mushroom caps and got 16 pieces for these mushroom fries.
Eggs
Chopped Parsley
Panko Breadcrumbs: We like the way panko makes a crispy coating on these mushroom fries, but you can use any breadcrumb you like including Italian flavored or gluten free.
Grated Pecorino Romano Cheese
Garlic Powder
Dried Oregano
Kosher Salt
Black Pepper
Canola Oil: Or other light oil for frying.
Clean the Portobello Mushrooms
Remove the stem, if using a whole portobello mushroom; then using damp paper towel, gently wipe any dirt from the mushroom cap.
Scrape away the brown gills under the cap using a spoon and discard. Now you're ready to prepare the mushroom fries.
How do you make Portobello Mushroom Fries?
Once you've cleaned the mushrooms, cut the caps into 1-inch thick strips. For 3 caps, I got 16 slices. In a small bowl, combine the eggs and parsley; then whisk.
In a second bowl, add the breadcrumbs, grated cheese, garlic powder, oregano, salt and pepper; then mix well.
First dip a strip of mushroom into the eggs; then into the breading mixture making sure to coat all sides. Repeat for all mushroom slices and place on a plate lined with paper towels until you're ready to fry.
Add about ¼ cup of oil in a large nonstick skillet and heat over medium high heat. You want just enough to fry the mushroom fries, not submerge them while cooking.
Next, add the breaded mushroom strips to the hot pan and cook 2-3 minutes per side or until all sides are golden brown.
Remove the mushrooms from the pan using a slotted spatula and place them on the paper towel lined plate to help drain any excess oil. Transfer to a serving platter; then serve hot immediately.
Serving Suggestions
You can eat these fries on their own or dip in your favorite marinara sauce or aioli like these Sriracha Lime Aioli, Lemon Garlic Aioli or Rosemary Garlic Aioli.
Storage and Reheating
You can store any leftover fries once cooled completely in an airtight container in the refrigerator. I suggest using one large enough to store in a single layer.
When ready to reheat, preheat the oven to 425 degrees F, place the fries on a sheet pan and cook 5-10 minutes or until the the fries are hot and the outer coating is crispy again.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Portobello Mushroom Recipes
- Caprese Stuffed Portobello Mushrooms
- Portobello Mushroom Sandwiches with Fresh Mozzarella, Tomato and Basil
- Rigatoni Pasta with Portobello Mushrooms and Spinach
- Blueberry, Pecan and Goat Cheese Quinoa Stuffed Portobello Mushrooms
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Portobello Mushroom Fries
Equipment
- 2 Bowls
- Paper Towel Lined Plate
Ingredients
- 3 large portobello mushrooms
- 2 large eggs
- 1 teaspoon chopped parsley
- 1 cup panko breadcrumbs
- ¼ cup grated pecorino romano cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ¼ teaspoon kosher salt
- dash black pepper
- ¼ cup canola oil (or other light oil)
Instructions
- Remove the stem from the mushroom, if using a whole portobello mushroom; then using a damp paper towel, gently wipe any dirt from the mushroom cap. Scrape away the brown gills under the cap using a spoon and discard. Cut the caps into 1-inch thick strips. (For 3 caps, I got 16 slices.)
- In a small bowl, combine the eggs and parsley; then whisk. In a second bowl, add the breadcrumbs, grated cheese, garlic powder, oregano, salt and pepper; then mix well.
- First dip a strip of mushroom into the eggs; then into the breading mixture making sure to coat all sides. Repeat for all mushroom slices and place on a plate lined with paper towels until you're ready to fry.
- Add about ¼ cup of oil in a large nonstick skillet and heat over medium high heat. (You want just enough to fry the mushroom fries, not submerge them while cooking.)
- Next, add the breaded mushroom strips to the hot pan and cook 2-3 minutes per side or until all sides are golden brown.
- Remove the mushrooms from the pan using a slotted spatula and place them on the paper towel lined plate to help drain any excess oil. Transfer to a serving platter; then serve hot immediately.
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