Portobello Mushroom Fries

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Peanut oil, for frying
  • 5 large portobello mushrooms
  • 1/2 cup all-purpose flour
  • 1 1/2 cup panko bread crumbs
  • 1/4 cup finely grated Parmigiano-Reggiano
  • 2 tablespoons finely chopped fresh parsley leaves
  • 1/2 teaspoon red pepper flakes
  • Salt and freshly ground black pepper
  • 3 eggs, lightly beaten
Directions
Watch how to make this recipe.
  • 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.


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