Crispy Baked Portobello Fries

Crispy Baked Portobello Fries

Baked portobello fries are a dream. Let me explain.

1. They’re crispy on the outside.

2. They’re baked, not fried.

3. Since they’re baked and not fried, we convinced ourselves that we can eat a lot of them. I think we’re right.

4. They’re juicy inside and full of flavor — more than a fry replacement, we’re thinking chicken tender replacement — that’s how good they are.

5. We ate a lot of them. A lot.

How We Make Baked Portobello Fries

It all starts with big portobello mushrooms. We remove the stalk as well as the darker colored gills. This isn’t something we normally do, they’re completely fine to eat. In this case, though, it’s admittedly prettier in the end if you remove them.

Crispy Baked Portobello Fries Steps-1

Give the mushrooms a slice then set up a breading station. Nothing fancy here – flour, eggs and breadcrumbs.

If you’ve got some on hand, use panko breadcrumbs, they give a lighter crunch than regular breadcrumbs. With that said, we’ve baked these portobello fries with both regular breadcrumbs and panko – both are delish.

Crispy Baked Portobello Fries Steps-2

Once breaded, the fries get a little spray of cooking spray then we slide them into the oven to bake for … wait for it … 10 minutes! So quick, right?

Crispy Baked Portobello Fries 2

If you’re feeling up to it, make a creamy horseradish dip to serve alongside the fries. Just mix mayo, a little lemon juice and prepared horseradish. You can make it as spicy as you like.

Don’t feel like making your own sauce? Ketchup is perfectly delicious, too!

Crispy Baked Portobello Fries Steps-3

4.7 from 3 reviews
Crispy Baked Portobello Fries
 
Prep time
Cook time
Total time
 
These baked portobello mushroom fries are so easy to make. You’ll need some form of breadcrumbs for this, we prefer to use panko breadcrumbs since they are a tiny bit crispier, however, you could certainly use regular or even seasoned breadcrumbs instead. We mention that this recipe can serve 2 people, this all depends on how many you eat! We devoured the whole recipe in minutes.
Created By:
Yield: 2
You Will Need
  • 2 portobello mushrooms
  • 1/2 cup all purpose flour
  • 2 eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • 1 1/2 teaspoons steak seasoning
  • non-stick cooking spray
Directions
  1. Heat oven to 425 degrees F. Line a baking sheet with aluminum foil or parchment paper.
  2. Remove the stalks from each mushroom then use a spoon to scrape out any dark gills from the underneath of each mushroom and discard. Cut mushrooms into 1/4-inch slices.
  3. Set up a breading station by adding the flour, eggs and breadcrumbs to three separate shallow dishes. Add the steak seasoning to the breadcrumbs and stir.
  4. Dredge each mushroom slice into the flour then add to the egg to coat and finally into the breadcrumbs so that each slice is well breaded.
  5. Arrange breaded mushrooms onto baking sheet then lightly spray with non-stick cooking spray. Bake 8-10 minutes, turning once during cooking, until golden brown and crispy.
  6. Serve portobello fries with ketchup or your favorite flavored mayo.
Notes and Tips
We love these served with ketchup, but will sometimes make a simple horseradish mayo. To make your own, mix a 1/2 cup of mayo with 1/2 teaspoon of lemon zest and the juice of half a lemon. Stir in 2-4 teaspoons of prepared horseradish and season with salt to taste.

 

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15 comments… Leave a Comment

  • Katrina @ Warm Vanilla Sugar June 14, 2012, 7:13 pm

    Oh my! These sound delicious!

    Reply
  • Amrita June 15, 2012, 3:29 am

    I can’t believe this just uses 6 ingredients! And so super-perfect for something quick…especially now, since the heat here has made it impossible for me to go anywhere near the kitchen!

    Reply
  • Kevin (Closet Cooking) June 15, 2012, 8:19 am

    What an amazing idea!

    Reply
  • Jessen June 15, 2012, 10:17 am

    Love this! We get 5lbs of Mushrooms at Costco’s every week, that’s how much we Love Shrooms! I like the Horseradish Mayo Idea… Brilliant!
    Have a Great Weekend.

    Reply
  • Angie@Angie's Recipes June 15, 2012, 1:33 pm

    I love those mushroom fries! So creative and delicious.

    Reply
  • Bev @ Bev Cooks June 15, 2012, 2:40 pm

    Looks. So. Good. O.M.G.

    Reply
  • Aggie June 25, 2012, 6:11 am

    Oh my gosh! I love this. Why oh why have I never made these?

    Hope you guys are dong well!

    Reply
  • Bakeaholic July 11, 2012, 6:25 pm

    Yum. I just made zucchini this way and it was excellent. I’ll have to try the mushrooms!!

    Reply
  • Devi October 17, 2012, 9:38 am

    I first made these a few days after you guys had posted the link on Facebook. It was just TOO simple not to try. I loved how easy and delicious it was — perfect for an appetizer or snack. I loved dipping them in Sriracha and mayo mix as well.

    Reply
    • Joanne October 18, 2012, 12:22 pm

      So glad you enjoyed them :) We love those fries!

      Reply
      • Monica November 17, 2012, 7:34 am

        I just discovered you guys on the net while looking for a creamy veggie soup recipe.
        I couldn’t stop going from one recipe to the next as most of your ideas hit all the cords of my taste. These baked portobello fries are simply an amazing idea.
        I didn’t really cook for the past 10 years for my late husband was a chef. I now have to take over the job of cooking for my 6 year old son. I’m very curious to find out if these “fries” will appeal to him as he doesn’t like mushrooms at all. Unlike him, I love mushrooms so I’m not worried about wasting time on trying your recipe.

        Reply
  • suelynne February 22, 2013, 5:58 pm

    I love these. I do my chicken the same way. I add a little parmesan to the panko and put the seasoning in the eggs. Comes out great every time.

    Reply
    • Joanne February 22, 2013, 6:03 pm

      Love that you add the parmesan!

      Reply
  • Patricia October 21, 2013, 12:10 am

    Thanks for the baking option! I’ve done the same thing but fried them sprinkled some cheese and put them in pita bread with lettuce and tomato for a bootleg version of Shake Shak’s portobello burger.

    Reply
  • Anders January 16, 2014, 7:41 am

    Thanks for posting this! We modified slightly and made a Cajun style by adding 3 tsp of Cajun seasoning, 3 tsp paprika and 1 tsp pepper to the panko (be careful, quite spicy!!). Then added these to our veggie fajita!

    Reply

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