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Portobello Mushroom "Fries" Recipe

Portobello Mushroom "Fries"

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Average Rating:

Total Reviews: 57

Showing 21-30 of 57

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  • on July 17, 2006

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    These are so good. Even my dad liked them and hes not a "mushroom guy." They taste great and are bette than regular fries.

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  • on July 14, 2006

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    These were excellent!! I eat them as a snack with ranch or horseradish dip.

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  • on June 08, 2006

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    I prepared my "Fries" slightly differently from Rachel's recipe but they were incredible and it was really sad when they were all gone! I didn't remove the gills and didn't grill them. Instead I dipped them in egg mixed with a teaspoon of water and then into my bread crumb mix. On the program, it looked as if Rachel had used a 1:1 of bread crumbs and grated cheese, however, I used more bread crumbs, and yet plenty of cheese! (Note: only use dry, grated cheese in this recipe Additionally, I added a handful of fresh basil chopped along with the parsley which we all thought was a great addition. I "fried" them as Rachel recommended in EVOO until crispy on both sides of the "fry" and did not find them to be soggy or wimpy at all. This is really a fantastic recipe and would be great as an appetizer or munchies for guests. We loved them plain as is, even though it got me thinking about dipping sauces!

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  • on June 06, 2006

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    These were delicious!! I love mushrooms and fried mushrooms, but these had so much more flavor. The only downside, was they took a little more work than I would have liked, but the outcome was worth the work!

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  • on June 02, 2006

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    Served these at a family gathering of 25 and they were gone in a flash. Everyone asked for the recipe, directed them to the Food Channel while I prepared more. Absolutely the best ever. Thank you

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  • on May 18, 2006

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    I always like to have some kind of appetizer for guests before dinner is ready. However, I don't want to have to be spending too much time on the appetizer while I'm finishing up everything else. So I took the advice of other reviews (thanks and broiled them. They were a big hit! I'll be making them again. However, this is one item that leftovers aren't so hot, but I doubt you'll have any. Enjoy this recipe!

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  • on April 20, 2006

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    I pulled a cooking no-no by trying these out for the first time in a kitchen I was not familier with, so the prep time took a bit longer that I had anticipated and the first batch was a bit crispy; however the second batch was wonderful. Even the two mushroom haters remarked that they were good. I will definatlly make these again, in my own home next time.

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  • on April 16, 2006

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    I used the broiler instead of frying them to save on calories. That may have been a mistake but I was afraid of them coming out too greasy. Also, The "fries" had cooled off before I got the rest of dinner to the table. If I make them again, they will be the last thing prepared so I can try them piping hot.

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  • on March 15, 2006

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    The steak seasoning really gives the 'meaty' feeling to the mushrooms. Just keep your oil hot enough-- if not the mushrooms will absorb a lot more. Excellent!

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  • on March 10, 2006

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    I enjoyed this and I modified the recipe a little. I battered the mushrooms in the buffalo popcorn chicken bites batter instead.

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