Best Portabella Mushroom Fries Recipes

PORTABELLA MUSHROOM FRIES

Steps:

• Preheat oil in a deep-fryer to 350 degrees F.
• Remove the gills and stems from the underside of the mushrooms and trim the edges off. Slice into 1/4-inch strips.
• Measure flour into a pie plate. In another pie plate or bowl, combine panko, Parmigiano, parsley, red pepper flakes and salt and pepper.
• Dredge the mushrooms in flour, followed by the egg wash and finally in the panko.
• Working in batches, place the breaded mushroom slices in the hot oil and fry for 3 to 4 minutes, until golden brown. Drain on a paper towel lined sheet tray.

PORTABELLA MUSHROOM FRIES

Steps:

• Preheat a grill pan over medium high to high heat.
• Scrape the gills off the underside of portobello mushroom caps with a spoon.
• Brush caps gently with a damp cloth to clean them.
• Drizzle caps with oil to keep them from sticking to the grill pan and season the caps with steak spice or salt and black pepper.
• Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender.
• Remove from heat and cool 5 minutes.
• Slice grilled caps into 1/2-inch strips.
• Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook "fries" over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup.
• "Fries" will brown in 2 or 3 minutes on each side.