Best 2 Portobello Mushroom Fries Recipes

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Portobello mushrooms, known for their meaty texture and umami flavor, make an excellent substitute for traditional fries. Not only are they lower in calories and carbohydrates compared to potato fries, but they also provide a good source of dietary fiber, vitamins, and minerals. Portobello mushroom fries are a versatile dish that can be enjoyed as an appetizer, side dish, or even a main course. Whether you prefer them crispy, tender, or somewhere in between, there's a recipe out there to suit your taste. So, get ready to discover the delicious world of portobello mushroom fries and find the perfect recipe to tantalize your taste buds!

Here are our top 2 tried and tested recipes!

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.

Tips:

  • Choose large, firm portobello mushrooms for best results.
  • Slice the mushrooms evenly so they cook evenly.
  • Coat the mushrooms in a mixture of flour, cornstarch, salt, and pepper to help them crisp up.
  • Use a light coating of olive oil to help the mushrooms brown.
  • Cook the mushrooms in a single layer so they don't steam.
  • Flip the mushrooms halfway through cooking to ensure they are evenly browned.
  • Serve the mushrooms immediately with your favorite dipping sauce.

Conclusion:

Portobello mushroom fries are a delicious and healthy alternative to traditional potato fries. They are packed with flavor and nutrients, and they can be made in just a few minutes. Serve them with your favorite dipping sauce and enjoy!

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