Portobello Mushroom Fries

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