Like Portobello mushroom fries? You got it right! It’s baked so it’s healthier and it’s the perfect appetizer you need to make ASAP. Crunchy, soft inside, parmesan… Do I need to say more? I mean I don’t mean to brag but it’s too good to share.
Seriously, I might have eaten most of it alone. Not even ashamed!
Of course, appetizer is the first that came to my mind but it could perfectly be a side dish with a nice grilled meat.
I dipped a few in ketchup because… I felt like it :) but most of the fries were enjoyed just like this, alone.
The time of baking is key because I made a few trial and if you leave it too long the mushroom will dry out inside and it’s not as good. You don’t want that!
Of course, I am sure that you can fry it but I choose not to go there. I try to minimize our deep fry consumption to none… But sometimes in restaurant, we break the rule. So any fries we do, we add a drizzle of olive oil and we bake them, it’s better for you and it still tastes amazing.
Are you still here? You are not in the store buying some or in your kitchen making some? I’m kidding! Kind of :) I highly recommend you give it a try… NOW! Still kidding :)
Mushrooms: a love story
I am a crazy for mushrooms, specially Portobello. In France, when I was little I used to go in the forest with my grandma to look for ceps (cèpes in French). I would drive her nuts because I couldn’t spot them.
Now, when I smell and eat mushrooms, I think of her. She was my Mamie always cooking yummy stuff in the kitchen.
What are you childhood-food souvenirs?
Do you want another Portobello mushroom recipe? I did an amazing creamy spinach and quinoa stuffed Portobello that is worth checking here!
- - 3 portobello mushrooms
- - 1 egg
- - 1 cup of bread crumbs (I use the Aurora brand with the Italian Romano cheese)
- - A few drizzle of olive oil
- - Remove the stems, a twist off should do the trick.
- - With a spoon, gently scrap the gills until you see the white.
- - With a damp paper towel, gently clean them.
- - Cut them in little sticks
- - In a small bowl, beat the egg and in another bowl; place the crumbs.
- - Take one mushroom stick, cover it with egg and then cover it with crumbs.
- - Place it on the baking sheet covered with parchemin paper
- - Repeat until you have used all your mushroom sticks
- - Drizzle with olive oil
- - Bake 10-12 minutes in the oven at 350F.
I did not put any salt in the recipe because the bread crumbs are already salty enough with the parmesan.