Best 8 Portobello Frites Recipes

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Portobello frites are a delicious and easy-to-make appetizer or side dish. Made from thinly sliced portobello mushrooms, they are coated in a seasoned breadcrumb mixture and then baked or fried until crispy. Portobello frites are a great way to enjoy the meaty flavor of mushrooms, and they can be served with a variety of dipping sauces. Whether you are looking for a healthy snack or a fun party appetizer, portobello frites are sure to please everyone.

Check out the recipes below so you can choose the best recipe for yourself!

PORTOBELLO FRITES



Portobello Frites image

Provided by Rich Landau

Categories     Wine     Mushroom     Potato     Vegetable     Bake     Fry     Vegetarian     Dinner     Vegan     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 13

2 russet potatoes, scrubbed
1 teaspoon coarse sea salt
1/4 cup olive oil
2 teaspoons salt
1 teaspoon minced garlic
1 teaspoon freshly ground black pepper
1 teaspoon minced shallots
4 portobello mushrooms, stems removed, caps wiped clean
1 cup dry red wine
1/4 cup Vegetable Stock
1 teaspoon Dijon mustard
1 tablespoon chopped fresh tarragon
1/4 cup canola oil for frying

Steps:

  • 1. Preheat the oven to 400°F. Puncture each potato with a fork three times, sprinkle each with 1/2 teaspoon of the coarse sea salt, and wrap individually in foil. Bake until tender to the touch, about 40 minutes. Unwrap the potatoes and let cool; when cool enough to handle, cut each into eight wedges. Set aside.
  • 2. While the potatoes are cooling, whisk together the olive oil, 1 teaspoon of the salt, the garlic, pepper, and shallots in a small bowl.
  • 3. Place the portobello caps on a sheet pan with rimmed edges and coat them evenly on both sides with the olive oil mixture, leaving them rounded sides up. Roast until soft in the middle, 8 to 12 minutes.
  • 4. Transfer the portobello caps to a plate, still rounded sides up, and set aside to cool. Pour the wine, vegetable stock, and mustard onto the warm sheet pan to mix with the mushroom cooking juices. Scrape any solids off the tray, then carefully pour this mixture into a large saucepan. Heat the mixture over medium heat until reduced by half, 8 to 10 minutes.
  • 5. Stir the tarragon into the red wine sauce. Remove the saucepan from the heat and cover to keep warm.
  • 6. In a large sauté pan, heat the canola oil over high heat. When the oil is very hot, carefully fry a few potato wedges at a time until they turn brown on all sides, about 6 minutes. Transfer the frites as they are done to a plate lined with paper towels and sprinkle them lightly with the remaining 1 teaspoon salt.
  • 7. Reheat the portobello caps in the oven if necessary. Serve smothered with red wine sauce and frites on the side.

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 Fries image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Peanut oil, for frying
5 large portobello mushrooms
1/2 cup all-purpose flour
1 1/2 cup panko bread crumbs
1/4 cup finely grated Parmigiano-Reggiano
2 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon red pepper flakes
Salt and 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.

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.

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 MUSHROOM FRIES



Portobello Mushroom Fries image

Provided by Guy Fieri

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

Canola oil, for deep frying
6 large portobello mushroom caps
3/4 cup all-purpose flour
3 eggs, beaten
Kosher salt and freshly ground black pepper
1 1/2 cups panko bread crumbs
Italian seasoning
1 tablespoon paprika
2 teaspoons garlic powder

Steps:

  • Preheat the oil in a deep fryer (or a large, heavy-based pot) to 350 degrees F.
  • Wipe the tops of the mushrooms with a damp cloth to clean, and then scrape the gills off from the underside with the back of a spoon. Trim the stem and slice into 1/4-inch strips.
  • Place the flour into a rimmed dish, the beaten eggs in a second rimmed dish and sprinkle both with some salt and pepper. In a third dish add the panko, some Italian seasoning, the paprika, garlic powder, and some more salt and pepper. Mix well. Dredge the mushroom "fries" in the flour, followed by the egg mixture and finally in the seasoned panko.
  • Working in batches of 5 to 6, fry the mushrooms in the hot oil until golden brown and crunchy, about 4 minutes. Drain on a wire rack over some paper towels and season once more with salt.

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

PORTOBELLO FRIES WITH PONZU SAUCE



Portobello Fries with Ponzu Sauce image

This recipe comes courtesy of chef Edward Brown of Sea Grill in New York City.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 8

5 cups canola oil
8 portobello mushrooms, stems and gills removed
1 3/4 cups all-purpose flour, plus more for dredging
2 cups club soda
2 large eggs
1 teaspoon coarse salt
Sea salt
Ponzu Sauce

Steps:

  • Heat oil to 325 degrees. Cut mushrooms crosswise into 3/8-inch-thick slices. Lightly dust them with 2 tablespoons flour; set aside. In a medium bowl, whisk together flour, club soda, eggs, and coarse salt to form a batter.
  • Dip portobello fries into batter. Blanch fries in hot oil. Drain on a paper towel-lined baking sheet. Let cool. Heat oil to 375 degrees. Cook the blanched fries in hot oil until golden brown and crispy. Drain on a paper towel-lined baking sheet. Season with sea salt, and serve with ponzu sauce.

Tips:

  • Choose large, firm portobello mushrooms. This will ensure that they hold up well during cooking and frying.
  • Slice the mushrooms evenly. This will help them cook evenly.
  • Use a sharp knife. A dull knife will tear the mushrooms and make them less attractive.
  • Coat the mushrooms in flour before frying. This will help them to crisp up and brown evenly.
  • Fry the mushrooms in hot oil. This will help them to cook quickly and prevent them from becoming soggy.
  • Season the mushrooms with salt and pepper to taste. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
  • Serve the mushrooms immediately. They are best when they are hot and crispy.

Conclusion:

Portobello frites are a delicious and easy-to-make appetizer or snack. They are perfect for parties or game day gatherings. With their crispy coating and flavorful filling, they are sure to be a hit with everyone who tries them. So next time you are looking for a new and exciting way to enjoy portobello mushrooms, give this recipe a try. You won't be disappointed!

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