Parmesan and Garlic combine with Italian breadcrumbs and provide the coating for Portabella mushrooms. A delicious side you will want time and time again.

All I have to say is get your mushroom on! We had went to one of our favorite steak houses here in Las Vegas not too long ago and I saw these babies on the menu.  Portobello Fries? Parmesan Garlic Portobello Fries?!?  Say WHAT? I absolutely love Portobello mushrooms and fries so to me, this is a marriage made in heaven.  Now, the restaurant fries these so you had the added flavor of palatable greasy-ness that you just can’t replicate with baking no matter how hard you try.  However, you can come close! The secret is the olive oil.  To be more precise, misted olive oil.  If you do not own a Misto, please, buy one.  They are a game changer when it comes to baking things that are normally fried. I have three of them for different types of oils.

Making Portobello Fries

For this recipe, I used two Portobello mushrooms.  With a clean cloth or paper towel, wipe off the outer skin of the mushrooms.  Please do not wash them or run them under water.  What happens when you do that is they become water logged and you will end up with a mushy mess not fit for eating.  So, reel in your desire to do that.  I know, it’s hard.  I struggle with it myself sometimes.

With the gill side down slice each cap into fry size pieces.  You may need to wipe off your knife periodically if the gills are sticking.  That’s okay, just remember if you wash it, dry it completely before slicing again.

When you slice both your caps, turn them sideways and slice the gill of each piece off.  You will not want to eat these. I mean, you can, but they just add extra moisture and some people find the gills off putting in taste as well as mouth feel. Once the gills have been cleaned, line them up on a clean paper towel and loosely roll them up.  Set aside. At this point, you’ll want to prepare your egg mixture.  Whisk together two eggs, add in salt, pepper, garlic and cayenne. Also, prepare your dry mixture with Italian breadcrumbs, Parmesan cheese and garlic powder for your portobello fries.

Dip 3 to 4 pieces of mushroom into the egg mixture at a time and then into your dry mixture.  Coat evenly on all sides and shake off the excess.

Line your coated Parmesan Garlic Portobello Fries onto a baking sheet that has been fitted with parchment paper.  With your Misto, spray each portobello  fry with olive oil being sure to cover entirely on all sides.  Don’t forget the ends!  Place in the oven and set your timer for 20 minutes.

After 20 minutes your Garlic Parmesan Portobello Fries should be ready.  With a spatula, check for doneness.  Certainly, if they need more time in the oven, simply turn them over, rotate the pan, and cook an addition 2-3 minutes at a time.  Be sure not to walk away from them at this point or you might end up with crispy burnt Garlic Parmesan Portobello Fries.  If that’s how you like them, that’s fine too!

Once they bake to your liking, remove from the oven and serve immediately.

Why not make our Grilled Cheese and one heck of an afternoon snack?

Or, if you’re having a party where you need appetizer ideas, pair these with our Cheesy BBQ Chicken Bites

The possibilities are endless.

Live, Love, Eat!

xoxo

Print Recipe

Parmesan Garlic Portobello Fries

Parmesan and Garlic are combined with Italian breadcrumbs and provide the coating for Portabella mushrooms for this amazing side dish you will want to make over and over.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Healthy Baked

Servings: 4

Author: Oven Struck

Ingredients

• 2 Portobello Mushroom Caps
• 1 cup Italian bread crumbs
• 3/4 cups fresh grated Parmesan cheese
• 2 eggs
• 2 tbs garlic powder - divided
• 2-3 tsp kosher salt
• scant Cayenne Pepper
• 2 tbs of Olive Oil
• Parsley optional2 Portobello Mushroom Caps
• 1 cup Italian bread crumbs
• 3/4 cups fresh grated Parmesan cheese
• 2 eggs
• 2 tbs garlic powder - divided
• 2-3 tsp kosher salt
• scant Cayenne Pepper
• 2 tbs of Olive Oil
• Parsley optional

Instructions

• Heat Oven to 425 degrees

Prepare Mushrooms

• With a clean cloth or paper towel, and gently brush (clean)the skin of each cap. Gill side down, slice into fry size pieces.
• Lay each piece on side and slice off the gill portion of the mushroom cap
• lay each one aside on a clean paper towel, loosely roll, and set aside.

Mixing Station

• Whisk eggs together with 1 tbs of garlic powder, a pinch of kosher salt, fresh ground pepper and scant of Cayenne Pepper. Set aside
• In a medium shallow bowl, combine bread crumbs, Parmesan cheese, 1 tsp Kosher salt, fresh ground pepper, and 1 tbs garlic powder. Stir to combine. Set aside.

Assembly

• Line your baking sheet with parchment paper.
• Dredge 3-4 pieces at a time into egg mixture. Transfer into dry mixture and cover completely. Shake off excess breading and place on parchment lined baking sheet.
• Once all pieces have been coated, spray each piece with olive oil to coat completely. (If you are not using a Misto, lightly sprinkle with olive oil coating as best you can.
• Sprinkle with kosher salt and fresh cracked pepper to taste
• Bake in oven for 20 minutes.
• Serve Immediately