Baked Portabella Fries Recipes
BAKED PORTABELLA FRIES
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
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 MUSHROOM "FRIES"
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
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.
BAKED PORTABELLA FRIES WITH AIOLI
first try of this was most excellent! definitely must make these again with a few minor improvements
Provided by spiritussancto
Categories Vegetable
Time 30m
Yield 1 big plate, 2-4 serving(s)
Number Of Ingredients 13
Steps:
- mix all ingredients for the aioli and set in the fridge to let the flavors mingle.
- Preheat oven to 425f, grease two cookie sheets generously with vegetable oil (preferably olive).
- On a pasta plate, mix together the bread crumbs, Parmesan cheese, red crushed pepper flakes, garlic powder, oregano, salt and pepper, In a small to medium bowl, beat the eggs.
- Cut the portobella mushrooms into 1/4-1/2″ slices. One by one, dip the portobella slices in the beaten eggs and transfer to the plate with the bread crumb mixture, being sure to coat the mushrooms thoroughly. it's easiest if you use one hand for wet and one for dry.
- Place the bread crumb covered mushrooms on the baking sheet, drizzle with a little more oil, and bake for 15-20 minutes, checking on them after 10 and flipping them to ensure thorough baking. they should be crispy and browned.
- serve fries hot with aioli to dip.
Nutrition Facts : Calories 616.6, Fat 33.3, SaturatedFat 7.8, Cholesterol 347.1, Sodium 1156.8, Carbohydrate 55, Fiber 5.2, Sugar 9.9, Protein 25.3
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- Place the eggs, flour and panko breadcrumbs in separate shallow dishes. If mixing in seasonings, stir it into the breadcrumbs now (see post for ideas).
- Coat the mushroom slices in flour, then egg, then the breadcrumbs. Follow the directions below for whichever method you'll be using to cook them.
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