Portobello “fries” Recipe
Balsamic roasted portobello mushrooms / panko-breaded and fried / drizzled with garlic aioli / garnished with green onions and parmesan cheese
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Ingredients
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Portobello Fries
Method
Preparation and Cooking
- 1
Roasting the Portobello Mushrooms
Preheat the oven to 400°F (200°C). Clean the portobello mushrooms and remove the stems. In a bowl, combine balsamic vinegar, olive oil, salt, and black pepper. Brush the mixture onto both sides of the mushrooms. Place them on a baking sheet and roast for 15-20 minutes until tender. Remove from the oven and let cool.
- 2
Breading the Mushrooms
Set up a breading station with three shallow dishes: one with flour, one with beaten egg, and one with panko breadcrumbs mixed with garlic powder. Cut the roasted portobello mushrooms into fry-shaped strips. Dip each strip first into flour, then into the egg, and finally coat with panko breadcrumbs.
- 3
Frying the Portobello Fries
In a large skillet, heat canola oil over medium-high heat. Once hot, fry the breaded portobello strips in batches until golden brown and crispy, about 3-4 minutes per side. Remove from the skillet and drain on paper towels.
- 4
Serving the Dish
To serve, arrange the portobello fries on a platter. Drizzle with garlic aioli, and garnish with chopped green onions and grated parmesan cheese. Enjoy!
