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Crispy Baked Portobello Mushroom Fries

How to make healthy baked portobello fries. Jump to the Crispy Baked Portobello Mushroom Fries Recipe or read on to see how to make them.

Crispy Baked Portobello Mushroom Fries

Baked portobello fries are a dream. Let me explain. They’re baked, not fried. They are juicy inside and full of flavor — more than a fry replacement, we’re thinking chicken tender replacement — that’s how good they are.

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How To Make Baked Portobello Fries

You can make these veggie fries in minutes, here’s how:

How To 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 prettier in the end if you remove them.

Prepping the mushrooms

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.

Breading station

Once breaded, the fries get a little spray of cooking spray then we slide them into the oven to bake for about 10 minutes.

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Recipe updated, originally posted September 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

Crispy Baked Portobello Mushroom Fries

  • PREP
  • COOK

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.

Makes 2 servings

You Will Need

2 large portobello mushrooms

1/3 cup all purpose flour

2 eggs, lightly beaten

1 cup panko breadcrumbs

1 1/2 teaspoons steak seasoning

Non-stick cooking spray


    Heat oven to 425 degrees F. Line a baking sheet with aluminum foil or parchment paper.

    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.

    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.

    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.

    Arrange breaded mushrooms onto baking sheet then lightly spray with non-stick cooking spray. Bake 8 to 10 minutes, turning once during cooking, until golden brown and crispy. Serve portobello fries with ketchup or your favorite flavored mayo.

Adam and Joanne's 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 to 4 teaspoons of prepared horseradish and season with salt to taste.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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16 comments… Leave a Comment
  • David Price January 5, 2019, 5:54 am

    I love this! This proves that mushroom is another amazing and indeed a magical plant. Thank you for sharing those mouth-watering recipe. Will surely give it a try. Amazing!

  • 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!

  • 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.


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