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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By richa521
Gastonia, NC
on July 07, 2012
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I tasted them before breading and finishing them and thought they tasted just as good at that point, minus the extra time and calories. The final product didn't turn out crispy for me- one side was a little soggy. I will make them again, but I think I'll try finishing them in the oven next time.
By olson.slo.626_9...
Royal, IL
on May 08, 2010
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Delicious. I even left the "gills" on. My mom has never had portobello mushrooms, so tomorrow for mother's day I think I'll prepare these for her...what a way to first try portobellos. This time I'll try it without the gills.
By amyjplatt_8504374
Garden City, NY
on May 29, 2009
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I have made the Portobello Mushroom "Fries" twice and they came out delicious both times. Rachael Ray knows how to brighten up your Day. You go Rachael !!!!!!!!!! I just love you !!!!!!!!!!
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