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Baked Portobello Fries with Lemon-Dill Dip

Baked Portobello Mushroom Fries with a Lemon-Dill Dip by Season with Spice

Crunchy, baked Portobello mushroom fries.  Makes me hungry just typing it. 

The granddaddy of mushrooms – the Portobello – is extra meaty and extra mushroomy with its strong, distinct earthy flavor.  The size and taste of this mature mushroom makes it perfect for deep frying, or for a healthier version as I’ve done here, baking it with some spices & herbs, parmesan, and bread crumbs.

Baked Portobello Mushroom Fries with a Lemon-Dill Dip

With Mark planning on cooking Honey-Glazed Chicken Sandwiches for dinner, I decided on crunchy mushroom fries as a side, along with a homemade lemon-dill dip (and to use as a sauce for the sandwiches as well).

Honey-glazed chicken sandwich recipe by Season with Spice

Start by making the lemon-dill dip in order for it to chill before serving with the mushroom fries.  Just simply whip up a combination of Greek yogurt, mayo, garlic, lemon, and fresh dill from the garden or farmer’s market. 

To make the Baked Portobello Fries, slice the mushroom hats into skinny baton strips.  Then drench each piece in beaten egg, and roll over a crunchy mixture of breadcrumbs, grated Parmesan cheese, dried herbs, and a pinch of cayenne and black pepper.  And finally, pop them in the oven for 10-15 minutes or until the mushrooms are lightly brown and crispy. 

Serve the baked mushroom fries straight from the oven while they are still hot to the touch.  The dipping sauce will cool them off just nice.  Enjoy!

baked portabello mushrooms recipe with spices and herbs


Baked Portobello Fries with Lemon-Dill Dip 
by Season with Spice

Ingredients for Mushroom Fries: 
2 large Portobello mushrooms - cut into 1/4" thick slices
1/2 cup of Panko or breadcrumbs
2-3 tbsp grated Parmesan cheese
1/4 tsp cayenne pepper or red pepper flakes
1/4 teaspoon of garlic powder
1/4 teaspoon of dried parsley or dried basil
Salt and black pepper to taste
1 large egg - beaten

Ingredients for Lemon-Dill Dip: 
1/3 cup Greek yogurt
2 tbsp mayonnaise
1 garlic clove - minced
1 tbsp lemon juice
Fresh dill - finely chopped (or 2-3 teaspoon dried dill)
Pinch of salt
Freshly ground black pepper to taste

Method: 
1. To make the lemon-dill dip, combine the mayo and Greek yogurt in a small bowl. Then add the rest of the ingredients and mix well. Chill in the refrigerator until ready to serve.
2. Preheat oven to 425F. Line a baking sheet with parchment paper.
3. Set out two shallow bowls. In the first, beat the egg. And in the second bowl, mix together the bread crumbs, Parmesan cheese, cayenne pepper (or red pepper flakes), garlic powder, dried herbs, salt and pepper.
4. One by one, dip the Portobello slices into the beaten egg and coat well, then transfer to the breadcrumb mixture and coat well again.
5. Lay the coated mushrooms on the lined baking pan and bake for 10-15 minutes, or until lightly brown and crispy (flip the Portobello slices half way through the baking process).
6. Serve hot with the chilled lemon-dill dip.

Tips on selecting Portobello mushrooms: 
For mushrooms, looks do matter.  So always go for plump, firm and solid mushrooms.  Avoid the ones with dry and blemished skin.  And once you get home and place them in the refrigerator, use them up within 3-4 days to ensure the best flavor and texture.

13 comments:

Kathy Cutia said...

I have been looking for a good portobello fries recipe for EVER.... Thank you for this-and it's healthy too!

Ira Rodrigues said...

Im hooked with the dip recipe! and i very happy to know how to selecting Portobello mushrooms, yay--book marked! thank you!

Mjskit said...

Love these portobello fries! I'm going to have to try them on the grill because it's just too hot to use the oven, but I do want to try these ASAP! That yogurt dill sauce is perfect for these fries and many, many more bites. Great looking meal!

justonecookbook said...

I love portabella mushrooms - that meaty mushroom texture is fulfilling and so juicy! I am interested in your lemon dill dip. I'm really not creative in terms of dips and sauce for Western dish... I just don't know what to mix with. Haha. So this is a great recipe Reese! Thanks for sharing!!

Kankana said...

We love love portobello mushroom. Most of the time we grill it. This version sounds like something we would enjoy a lot!

Season with Spice said...

Thanks Kathy! Glad that you like this healthy version:)

Season with Spice said...

Grilling the mushrooms sounds good, MJ. Coming from Malaysia, I actually don't mind the oven because it is cooler to be in door than standing next to the grill:) So long the baking time is short like this one.

Wok with Ray said...

This is so irresistible guys. Honey glazed chicken sandwich paired with the crunchy portabella, ahhh. . . I’m in heaven.

Rosa May said...
This comment has been removed by a blog administrator.
Season with Spice said...

You're always so sweet with your comments, Nami. For western-style dips and sauces, I find Greek yogurt, sour cream, vinegar (balsamic, red wine/ white wine or other flavors), honey and dijon mustard are great basic ingredients. Mix them up with spices and herbs or seasonal vegetables/ fruits. You will have fun experiment with it:)

Season with Spice said...

Thanks Rosa!

dabbyma said...

Looks amazing!! I love portobello mushrooms and eat them often (usually stuffed with brown basmati rice and herbed chevre). As mushrooms emit a lot of water, do you find that these stay crispy on the exterior or do they get soggy? Any tips for keeping them crisp? Thanks!

Season with Spice said...

Good questions you've raised. When preparing, slice thinner pieces and pat them dry well with a paper towel before baking. That should make them a bit less soggy and hold their crispiness longer. Sogginess will probably always be an issue the longer they sit after baking, so best to serve them immediately after baking.


Enjoy!

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