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.
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).
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 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.
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.
