• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Big Bear's Wife

Big Bear's Wife

Easy Recipes, Fun Travels, & Real Life Southern Days

  • Home
  • About Me
    • Media/PR
    • Contact Me
  • Recipe Index
  • Subscribe
Big Bear's Wife
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Home
  • About Me
    • Media/PR
    • Contact Me
  • Recipe Index
  • Subscribe
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
Home » Side Dish » Portobello Mushroom Fries

Portobello Mushroom Fries

August 26, 2010 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

Pin
Share
Tweet
314Shares


I am a sucker for new recipes…. but I also am a perfectionist when it comes to food…..so I was thrilled to no end when my sister in law tasted these and said they were awesome and couldn’t believe that it was my first time making them.

I really thought I’d be the only one eating them but even my 2 year old niece approved ;).

Its a great alternative for real fries. They are baked instead of fried. We had them as a side for our cheeseburgers last night!
I saw this on http://www.acozykitchen.com but didn’t make the dip to go with it. But you might enjoy it so check it out!

Portobello Mushroom Fries
What you need:
1/2 cup of bread crumbs
2 tablespoons of grated Parmesan cheese
Pinch of red crushed pepper flakes (I used Pampered chef Creole Rub)
1/8 teaspoon of garlic powder
1/8 teaspoon of oregano
Salt and Pepper
Portobello Mushrooms, The original recipe called for 2 Portobello Mushroom, our store didn’t have any whole ones so I bought 2 packets of the sliced ones and it made about 18 (I did have to double the recipe though)
2 large eggs, beaten

What you need to do:

Preheat oven to 425˙F. Line a baking sheet with parchment paper or spray it with cooking spray. On a plate, mix together the bread crumbs, Parmesan cheese, red crushed pepper flakes, garlic powder, oregano, salt and pepper. In a small to medium bowl, beat the two large eggs.

Cut the portobello mushrooms into slices about the width of your finger. Mine were already sliced.

One by one, dip the portobello slices in the beaten eggs and transfer to the place with the bread crumb mixture, being sure to coat the mushrooms thoroughly. Place the bread crumb covered mushrooms on the baking sheet and bake for 10-15


Pin
Share
Tweet
314Shares
« Previous Post
Hawaii for lunch
Next Post »
Chocolate Butterfly Cupcakes

Reader Interactions

Leave a Comment Cancel reply

Helpful comments include feedback on the post or changes you made.

Primary Sidebar

Meet Angie

I love the Farmer’s Market and Farm to Table meals but I’m also not ashamed to use canned vegetables and baking mixes. It’s all about balance! I’m so glad y’all are here!

More about Angie

Subscribe

Free Recipes, Free e-Books, and DIYs!

You have Successfully Subscribed!

Sign Up is FREE and you can unsubscribe at anytime.

Popular Posts

Instant Pot Short Ribs
Most Popular Recipes of 2017- We'll start from #10 and work our way all the way down to the #1 most popular recipe from 2017! These are the recipes that the most people visted over the year!  Starting at #10, these were the Top Recipes of 2017! Did you favorite make the list? 
Tape and Take Recipe

Copyright © 2009–2023 · Big Bear's Wife · Privacy Policy

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.

DMCA.com Protection Status