Portobello Mushroom Fries

Thick sliced Portobello mushrooms lightly coated with panko breadcrumbs and seasonings; then quickly fried in a light oil.

👥 16 Servings⏱️ Prep & Cook: 21 min⏳ Prep: 15 min🔥 Cook: 6 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

bowl
whisk
skillet
pan
spatula

📝 Preparation Steps

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.

large eggs2chopped parsley1 teaspoongarlic powder1 teaspoondried oregano1 teaspoon

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.

large eggs2

Add about 1/4 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.

Nutrition Facts

calories

65 kcal

fat Content

5 g

serving Size

1 fry

fiber Content

0.4 g

sugar Content

1 g

sodium Content

93 mg

protein Content

2 g

trans Fat Content

0.02 g

cholesterol Content

25 mg

carbohydrate Content

4 g

saturated Fat Content

1 g

unsaturated Fat Content

4 g

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