Baked Portabella Fries Recipes

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BAKED PORTABELLA FRIES



Baked Portabella Fries image

Meaty portabella mushrooms make deliciously crispy oven fries, in a quick-fix recipe that requires only 15 minutes of prep time.

Provided by Inspired Taste

Categories     Appetizer

Time 25m

Yield 2

Number Of Ingredients 9

1/2 cup Gold Medal™ all-purpose flour
2 eggs
1 cup Progresso™ Italian style bread crumbs
1/4 cup shredded Italian cheese blend
1 teaspoon Montreal steak grill seasoning
2 portabella mushroom caps, cut into 1/4-inch slices
Cooking spray
1 tablespoon shredded Italian cheese blend
1/2 cup Muir Glen™ organic tomato ketchup

Steps:

  • Heat oven to 425°F. Line large cookie sheet with foil or cooking parchment paper.
  • In shallow dish, place flour. In another dish, beat eggs slightly with fork. In third dish, mix bread crumbs, 1/4 cup cheese and the grill seasoning.
  • Coat mushroom slices with flour, then dip in eggs and coat with bread crumb mixture. Place mushrooms on cookie sheet; spray mushrooms lightly with cooking spray.
  • Bake 8 to 10 minutes, turning once, until golden brown and crispy.
  • Sprinkle fries with 1 tablespoon cheese. Serve hot with ketchup.

Nutrition Facts : ServingSize 1 Serving

PORTOBELLO CHEESESTEAK FRIES



Portobello Cheesesteak Fries image

The secret to these cheesesteak loaded fries is that there's no steak. Portobello mushrooms packed with flavor are layered on fries with cheese sauce instead of sliced beef. Mushrooms for the win.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 19

1 bag frozen garlic and herb or steak fries, Ore-Ida Steak Fries preferred brand
OR 4 Italian rolls
8 portobello mushroom caps
5 tablespoons butter
2 large onions
6 large cloves garlic
Salt
Ground white pepper and black pepper
1 large bay leaf
2 tablespoons thyme
1/2 cup dry sherry, Marsala or white wine
2 tablespoons Worcestershire or vegetarian Worcestershire
1 tablespoon tamari, shoyu or soy sauce
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
4 to 5-ounce chunk provolone cheese
1 sack (2 cups) shredded yellow or white cheddar cheese
Giardiniera, drained and chopped and/or Italian hot cherry pepper rings, for serving

Steps:

  • Preheat oven to 450 degrees F.
  • Gather your ingredients.
  • For the fries: Line a baking sheet with fries and bake 25 minutes to very crispy.
  • Stem and gill (scrape underside of caps with teaspoon) the mushrooms and wipe with damp towel to remove grit. Thinly slice the mushrooms. Melt 3 tablespoons of butter in large skillet over medium-high heat and when it foams add the mushrooms. Brown well until meaty in fragrance and well browned.
  • Halve, peel and thinly slice onions and peel garlic. In a second large skillet over medium heat, melt 2 tablespoons butter then add the onions and season with salt, white pepper and bay leaf. Cook until tender, 8 to 10 minutes, stirring occasionally. Turn the heat up to medium-high to high, add about 3/4 cup water and let it absorb completely. Then lower heat to low and remove bay leaf.
  • While onions cook, grate or chop the garlic. Add to mushrooms along with thyme, salt, black pepper, sherry, Marsala or wine, Worcestershire and soy sauce. Reduce heat to low.
  • For the cheese sauce: In a sauce pot, melt butter over medium-high heat. Whisk in flour, add milk and while it thickens grate provolone. Add it and the cheddar in small handfuls to sauce.
  • Top the fries with mushrooms, sweet, soft onions, cheese sauce, chopped giardiniera and/or cherry pepper rings and serve. OR layer slices of provolone on a roll with mushrooms, onions and chopped giardiniera.

PORTOBELLO FRIES



Portobello Fries image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Mix 1 cup breadcrumbs, 1/4 cup grated pecorino, 2 tablespoons chopped parsley and some salt and pepper in a bowl. Beat 1 egg with 2 tablespoons water in another bowl. Scrape the gills from 3 portobello mushroom caps; cut into strips. Dredge in flour; dip in the egg, then the crumbs. Fry in 350 degrees F vegetable oil until golden. Serve with ketchup.

PORTOBELLO MUSHROOM "FRIES"



Portobello Mushroom

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

4 large portobello mushroom caps
Extra-virgin olive oil, for drizzling, plus 1/4 cup
Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper
2 eggs, beaten
1/4 cup flat-leaf parsley, chopped
1 cup Italian bread crumbs
1/2 cup shredded or grated Parmesan

Steps:

  • Preheat a grill pan over medium high to high heat.
  • Scrape the gills off the underside of portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle caps with oil to keep them from sticking to the grill pan and season the caps with steak seasoning or salt and black pepper.
  • Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes.
  • Slice grilled caps into 1/2-inch strips. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook "fries" over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup. "Fries" will brown in 2 or 3 minutes on each side.

PORTABELLA MUSHROOM FRIES



Portabella Mushroom Fries image

Make and share this Portabella Mushroom Fries recipe from Food.com.

Provided by cookiedog

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

peanut oil, for frying
5 large portabella mushrooms
1/2 cup all-purpose flour
1 1/2 cups panko breadcrumbs
1/4 cup finely grated parmigiano-reggiano cheese
2 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon red pepper flakes
salt & freshly ground black pepper
3 eggs, lightly beaten

Steps:

  • Preheat oil in a deep-fryer to 350 degrees F.
  • Remove the gills and stems from the underside of the mushrooms and trim the edges off. Slice into 1/4-inch strips.
  • Measure flour into a pie plate. In another pie plate or bowl, combine panko, Parmigiano, parsley, red pepper flakes and salt and pepper.
  • Dredge the mushrooms in flour, followed by the egg wash and finally in the panko.
  • Working in batches, place the breaded mushroom slices in the hot oil and fry for 3 to 4 minutes, until golden brown. Drain on a paper towel lined sheet tray.

Nutrition Facts : Calories 315.7, Fat 7.7, SaturatedFat 2.6, Cholesterol 143.1, Sodium 445.4, Carbohydrate 45.8, Fiber 3.7, Sugar 5.4, Protein 15.9

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