Portobello Mushroom "Fries"

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

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 large portobello mushroom caps
  • Extra-virgin olive oil, for drizzling, plus 1/4 cup
  • Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper
  • 2 eggs, beaten
  • 1/4 cup flat-leaf parsley, chopped
  • 1 cup Italian bread crumbs
  • 1/2 cup shredded or grated Parmesan
Directions
  • 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 seasoning 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.


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    Portobello Fries

    Recipe courtesy of Food Network Kitchen