Crispy Baked Portobello Mushroom Fries

These Oven Baked Portobello Mushroom Fries are an amazing healthy appetizer! Portobello slices coated in panko breadcrumbs and baked until golden brown! Serve with my homemade aioli! 

a healthy baked portobello mushroom fry being dipped into homemade aioli

Baked Portobello Mushroom Fries are my latest addiction! Ok, let’s be real. They are not really fries as they are not fried but baked! But they come in the signature fries-shaped and are crispy on the outside and juicy on the inside and full of flavor! AND they are dippable and in my book, that’s all I really expect of a fry.

And hey, other than hand-cut potato fries, portobello mushroom fries are really as easy to make and that is a good thing because they are so frighteningly addictive that you will inhale the first batch within minutes. Given that they are baked rather than fried, you should not feel guilty about that either. On the contrary, why not serve them alongside a quick homemade aioli. But hey, if that’s not your thing, I will list some more delicious dip options below.

overhead shot of a plate of baked portobello mushroom fries served with a side dish of aioli

So let’s sum it up:

Portobello mushrooms, sliced and breaded with Japanese panko breadcrumbs and some parmesan cheese then baked and served with a quick homemade aioli.

Friends, this is a no-brainer and a total foodie recommendation for the mushroom season! And given that we are heading towards the holidays, let me just point out that these make for an extremely satisfying shared appetizer for your Thanksgiving table.

Or really, for any other occasion – these are a great TV snack or a light meal for when those French Fries cravings hit.

baked panko crusted portobello mushroom fries served with homemade aioli

How to make Baked Portobello Mushroom Fries

Prep: Preheat oven to 425F/225C. Place a rack on top of a baking sheet (the rack really helps to get them super crispy!), lightly oil with cooking spray, and set aside.

picture collage depicting how to prep portobello mushrooms for baked mushroom fries recipe

Step 1 -3  – Remove the stalks from each mushroom and using a spoon, scrape the gills (the black part from underneath) and discard. Slice into thin stripes (about 1/4-inch each)

portobello mushroom sliced being coated in panko and oven baked until crispy

Step 4 – Prepare three separate bowls with the flour, the eggs and a mix of Panko breadcrumbs, parmesan and Italian seasoning.

Step 5 – One by one, coat the mushroom slices with flour, then eggs and then breadcrumbs mix. Press to get as much breadcrumbs as possible on the mushroom. Place on the prepared baking sheet. Wash your hands as needed in between to avoid forming too many clusters.

Step 6 – Bake 10 to 14 minutes or until they’re golden brown and crispy (keep an eye on them to make sure they don’t burn!)

 

a hand holding a healthy baked portobello mushroom fry over a plate

Other seasoning options:

Replace the Italian seasoning in the recipe above with 2 teaspoons of the following seasonings and omit parmesan:

You may need to add a bit of salt depending on how much salt is already in your seasoning mix.

Dipping sauce options:

  • Aioli  – recommended with the Italian and steak seasonings.
  • Chipotle Lime Mayo: 1/3 cup mayonnaise, 2/3 teaspoons lime juice, 3/4 teaspoons chili powder – recommended with the taco, fajita and paprika seasoning.
  • Plain Ketchup – recommended with the steak seasoning or even the Italian one.
  • Marinara sauce  – recommended with the Italian, steak or paprika seasoning.

side view of a serving of baked Portobello Mushroom Fries served with aioli

Tips:

  • If you don’t have a rack, place the fries directly on the baking sheet lined with parchment paper but flip the fries half way through baking to make sure they’re evenly cooked and crispy.
  • You will end up with leftover flour and panko mix and that’s been accounted for in the nutrition facts.
  • MAKE THEM GLUTEN FREE: use gluten-free breadcrumbs and gluten-free flour
  • MAKE THEM DAIRY FREE: omit parmesan cheese and use fine nutritional yeast instead (or just leave out the parmesan).

Baked Portobello Mushroom Fries

Course Appetizer, side
Cuisine American
Keyword baked mushroom fries, portobello mushroom appetizer, portobello mushroom fries
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Calories 561 kcal

Ingredients

  • 2 large portobello mushrooms
  • 1/3 cup flour
  • 2 eggs beaten
  • 3/4 cup Panko breadcrumbs
  • 1/4 cup freshly grated parmesan cheese
  • 1 1/2 teaspoons Italian seasoning
  • salt pepper

Easy Aioli (see below for more dipping sauce options)

  • 1/3 cup mayonnaise
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon lemon zest optional
  • 1 small clove garlic pressed or finely minced
  • freshly cracked pepper to taste
  • sea salt optional, to taste

Instructions

  1. Preheat oven to 425F/225C. Place a rack on top of a baking sheet (the rack really helps to get them super crispy!), lightly oil with cooking spray and set aside.

  2. Remove the stalks from each mushroom and using a spoon, scrape the gills (the black part from underneath) and discard. Slice into thin stripes (about 1/4-inch each).

  3. Prepare three separate bowls with the flour, the eggs and a mix of Panko breadcrumbs, parmesan and Italian seasoning.

  4. One by one, coat the mushroom slices with flour, then eggs and then breadcrumbs mix. Press to get as much breadcrumbs as possible on the mushroom. Place on the prepared baking sheet. Wash your hands as needed in between to avoid forming too many clusters.
  5. Bake 10 to 14 minutes or until they’re golden brown and crispy (keep an eye on them to make sure they don’t burn!)

Recipe Notes

  • If you don’t have a rack, place the fries directly on the baking sheet lined with parchment paper but flip the fries halfway through baking to make sure they’re evenly cooked and crispy.
  • You will end up with leftover flour and panko mix and that’s been accounted for in the nutrition facts.

Other seasoning options:

Replace the Italian seasoning in the recipe above with 2 teaspoons of the following seasonings and omit parmesan:

You may need to add a bit of salt depending on how much salt is already in your seasoning mix.

Dipping sauce options:

  • Aioli  - recommended with the Italian and steak seasonings.
  • Chipotle Lime Mayo: 1/3 cup mayonnaise, 2/3 teaspoons lime juice, 3/4 teaspoons chili powder - recommended with the taco, fajita and paprika seasoning.
  • Plain Ketchup - recommended with the steak seasoning or even the Italian one.
  • Marinara sauce  – recommended with the Italian, steak or paprika seasoning.
Nutrition Facts
Baked Portobello Mushroom Fries
Amount Per Serving
Calories 561 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 8g50%
Cholesterol 190mg63%
Sodium 664mg29%
Potassium 452mg13%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 5g6%
Protein 18g36%
Vitamin A 371IU7%
Vitamin C 3mg4%
Calcium 228mg23%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

If you tried this baked portobello mushroom recipe don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on InstagramPinterest and Facebook for more deliciousness and behind-the-scenes!

More healthy appetizer recipes you will love:

Follow Not Enough Cinnamon on Instagram and show me what you've been making from the blog!
Tag me @NECinnamon and use the hashtag #NotEnoughCinnamon

posted in
Appetizers Dairy Free Quick & Easy Meals Recipes Sauces Side dishes Snacks Vegetarian Winter Recipes
Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating