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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 mins
Cook Time20 mins
Total Time30 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