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Yum Alert: Crispy Portobello Mushroom Fries

By • May 14th, 2011 • Category: Dining, Food, FOOD AND TRAVEL, Recipes

HOWWWW amazing is this idea?  Zucchini fries, step aside. Ingredients & recipe are listed below, but check out the awesome tips & chef’s notes for Crispy Portobello Fries & an amazing savory dip to accompany on

Crispy Portobello Mushroom Fries

Recipe from

  • 4 portobello mushroom caps, sliced
  • 2 egg whites
  • 1 1/2 cups panko bread crumbs
  • 1/4 cup flour
  • 1/4 cup seasoned bread crumbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 cup balsamic vinegar

Preheat oven to 450 degrees F. Line a baking sheet with foil and place a wire rack on top. Spray it with non-stick spray.

Add bread crumbs, flour, salt, pepper and paprika to a bowl and mix. In a smaller bowl, lightly beat 2 egg whites. Dip each mushroom slice in the egg white and then coat in the breadcrumb mixture, pressing to adhere. Lay on the wire rack and repeat with the other slices. Spray each slice with a spritz of olive oil (spray it, don’t drizzle) before putting it in the oven. Bake for 7 minutes, then flip and spray the other side with olive oil. Bake for 7 more minutes.

While the mushrooms are cooking, heat the vinegar in a small saucepan over medium heat. Allow it to come to a simmer then reduce to low heat, cooking until syrupy and thick, about 5-7 minutes. Let sit at room temperature to thicken a bit more.

Drizzle balsamic over mushrooms and serve with dipping sauce.

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is a fun-loving, twenty-something living in Brooklyn. She spends most of her time absorbing all the life, tofu and whiskey that NYC has to offer. Her current obsessions? BDG High-waisted leggings, vintage boot shopping in Williamsburg, Katherine Kwei's sling bag and Melanie Marie's two-finger horn ring.
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    This look so yummy! my kids are going to enjoy it. Yes I am a man. But I am a good cook.