Portabella Mushroom Fries
Crispy, golden, and bursting with umami flavor, these Portabella Mushroom Fries are the ultimate plant-based twist on a classic snack. Perfectly seasoned with garlic, paprika, and Parmesan cheese, these thick-cut mushroom strips are oven-baked (or fried, if you prefer) to achieve a crunchy exterior while staying juicy and tender inside. Made with wholesome ingredients like fresh Portabella mushrooms and a simple breading mixture, this recipe satisfies both vegetarians and mushroom lovers alike. Ready in just 35 minutes, these fries are an easy, crowd-pleasing appetizer or side dish, especially when paired with your favorite dipping sauce—think creamy ranch, zesty garlic aioli, or tangy marinara. Whether you’re hosting a game-day party or looking for a healthier fry alternative, these baked Portabella Mushroom Fries are sure to deliver big flavor with every bite!
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1 cup Breadcrumbs
- 0.5 cup Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 as needed Olive oil spray
- 1 as desired Optional dipping sauce
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Lightly spray the parchment with olive oil spray.
Clean the Portabella mushrooms with a damp paper towel to remove any dirt. Trim the stems and slice the mushroom caps into thick strips, about 1/2 inch wide, to resemble fries.
Set up a breading station with three separate shallow bowls: one with the flour, one with beaten eggs mixed with the milk, and one with breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
Dredge each mushroom strip in the flour, shaking off the excess. Then, dip it into the egg mixture, allowing any excess to drip off. Finally, coat it in the seasoned breadcrumb mixture, pressing lightly to adhere.
Arrange the coated mushroom strips on the prepared baking sheet in a single layer, ensuring they do not touch. Spray the tops lightly with olive oil spray to achieve extra crispiness.
Bake for 20 minutes, flipping halfway through, until the fries are golden brown and crispy.
Alternatively, to fry the mushroom fries, heat oil in a deep skillet or pot to 350°F (175°C). Fry the coated mushroom strips in batches for 3-4 minutes, or until golden and crispy, then transfer to a plate lined with paper towels to drain excess oil.
Serve the Portabella Mushroom Fries warm with your favorite dipping sauce, such as ranch, garlic aioli, or marinara.
Nutrition Facts
Calories |
290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.8 g | 11% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 598 mg | 26% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.1 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 167 mg | 13% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 562 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
