Crispy Baked Portobello Fries

Portobello slices make crispy baked “fries.”

Portobello Fries

Crispy Mushroom Fries – with Sriracha dipping sauce

We live in times of culinary adventurousness, my friends. I mean, when I was a youngster no one would ever have dreamed of making fries out of anything but good ole Russets. Preferably from Idaho.

But now, all bets are off and fries come from too many vegetables to count. Here at Apron Strings, one of our favorite has been Green Bean Fries. And our Sweet Potato Tater Tots were a huge hit.

I decided to try my luck with mushrooms, and chose Portobellos because the caps can be cut into long planks like home style fries. There are two tricks: One trick is that you have to remove the gills from the caps, because this is where a lot of water comes from and will make your mushroom fries soggy. Then trick two: the oven has to be very hot so that the fries cook quickly.

I loved these fries so much, The Hubs and I stood over the pans eating them fresh out of the oven and we had to make another batch to get photos. Yes, I sacrifice for my art.

— posted by Donna

CRISPY BAKED PORTOBELLO FRIES

Three large portobello mushrooms, gills and stems removed
3 tablespoons olive oil
1/2 cup finely grated Parmesan cheese
1/2 cup fine dry breadcrumbs

Preheat oven to 450 degrees.

Cut mushrooms into slices that are a little thicker than 1/4 inch thick. Toss in oil.

Mix together the Parmesan and breadcrumbs and then toss the mushroom slices in the mixture, pressing to make sure all slices are well coated.

Place coated slices on a wire rack on a baking sheet and bake for about 12 to 15 minutes, until crust is browned.

Serve immediately with a dipping sauce. (I used 2 parts mayo to one part Sriracha sauce.)

Other bloggers creative fries:

Lemon Coconut Vegetable Fries, The Healthy Apple

Fried Avocados, Everyday Southwest

Parsnip Fries, Averie Cooks

 

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