Some days I’m stumped.

I’ve got nothing.

 

Nothing to say. Nothing to wear. Nothing to eat. Nothing to cook. I’m all locked up with writer’s block, a wardrobe only fit for a tween given my love of glitter and pathetic style, a raging appetite for cookies with desperately dwindling attempts at self-control and an empty crisper drawer. Oh, and you.

 

I have you! I’m so glad I do. I’m thrilled you are here. Have I told you that lately? Because if you weren’t here, I would simply talk to myself and wear clothes that fit and eat cold cereal for dinner and never ever eat a mushroom. Ever.

 

Cold cereal. Mmmmm. Crunchy cereal. Cold, icy milk. Anyone have a spoon?

If it’s any of your concern, I wasn’t down with eating fungus until a few months ago… right after I dumped a pint of sliced button mushrooms into sizzling butter and deglazed the pan with chilled, dry chardonnay. That was a good day.  You should try it. And make these crispy fries too. Mushrooms + crunchiness + sweet, syrupy balsamic + salty, cheesy dip. Food of the heavens. Dinner is served.

Crispy Portobello Mushroom Fries

4 portobello mushroom caps, sliced

2 egg whites

1 1/2 cups panko bread crumbs

1/4 cup flour

1/4 cup seasoned bread crumbs (not panko, just regular bread crumbs)

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon smoked paprika

1/2 cup balsamic vinegar

Preheat oven to 450 degrees F. Line a baking sheet with foil and place a wire rack on top. Spray it with non-stick spray.

Add bread crumbs, flour, salt, pepper and paprika to a bowl and mix. In a smaller bowl, lightly beat 2 egg whites. Dip each mushroom slice in the egg white and then coat in the breadcrumb mixture, pressing to adhere. Lay on the wire rack and repeat with the other slices. Spray each slice with a spritz of olive oil (spray it, don’t drizzle) before putting it in the oven. Bake for 7 minutes, then flip and spray the other side with olive oil. Bake for 7 more minutes.

While the mushrooms are cooking, heat the vinegar in a small saucepan over medium heat. Allow it to come to a simmer then reduce to low heat, cooking until syrupy and thick, about 5-7 minutes. Let sit at room temperature to thicken a bit more.

Drizzle balsamic over mushrooms and serve with dipping sauce.

[I find that the combination of bread crumbs (panko and regular) adheres better than just plain panko. I also use egg whites only to prevent the “eggy” taste, but feel free to use a whole egg if you’d like.]

 

Smoky Cheddar Parm Dip

1 tablespoon butter

1 tablespoon flour

1/2 cup milk

1 cup grated cheddar cheese

1/3 cup grated parmesan cheese

1/2 teaspoon smoked paprika

1 garlic clove, minced

In a small sauce pan over medium heat, add butter. One it is sizzling add flour and whisk to form a roux. Let cook for 1-2 minutes, stirring occasionally. Add milk, reduce heat to low and stir – it should thicken within a minute. Add in cheeses, paprika and garlic and stir to combine. Stir until smooth. Turn off heat and pour into a bowl for dipping.

You know I’ve really got nothing to say when I write about loving a vegetable.

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123 Responses to “Crispy Portobello Mushroom Fries.”

  1. #
    51
    Sarah — May 10, 2011 @ 12:30 pm

    I love mushrooms, and my feelings foe other vegetables are pretty much the same as yours. mushroom fries, freaking genius! And anything with cheese gets an a in my book.

    Reply

  2. #
    52
    Paige (running around normal) — May 10, 2011 @ 1:04 pm

    It’s never entered my mind to make portabella mushrooms crispy…but why not??

    Reply

  3. #
    53
    Cookin' Canuck — May 10, 2011 @ 1:09 pm

    I’m pretty sure I wouldn’t be able to stop eating these beautiful fries, particularly with that cheesy, smoky dip. Yum!

    Reply

  4. #
    54
    Kelly @ Laughter, Strength, and Food — May 10, 2011 @ 1:13 pm

    How clever! I love it! Now, if I could only get Lee to like mushrooms! :-)

    Reply

  5. #
    55
    Natalia - a side of simple — May 10, 2011 @ 1:18 pm

    Mushrooms are one of my hate foods, but maybe…just maybe…with lots of ketchup…these will convert me?

    Reply

    • Jessica — May 10th, 2011 @ 2:47 pm

      Try the cheese sauce!

      Reply

  6. #
    56
    Mushrooms Canada — May 10, 2011 @ 1:38 pm

    Oh these look sooooo good! I wish I could get mine to stay really crispy like that… half the time they turn out watery, and limp!
    Thanks for sharing!
    – Brittany

    Reply

  7. #
    57
    Naomi — May 10, 2011 @ 1:40 pm

    UM YUM I also love this mixture to coat anything like meat or fish DOUBLE SCORE!!!!

    Reply

  8. #
    58
    Anne @ Baking Me — May 10, 2011 @ 2:07 pm

    Wow these look fantastic and so creative :)

    Reply

  9. #
    59
    Cara — May 10, 2011 @ 2:18 pm

    Yum yum! I’ve got to try these! Breaded mushrooms are the best, but I never thought to cut them up and make them fries!

    Reply

  10. #
    60
    Pudding Pie Lane — May 10, 2011 @ 3:08 pm

    Hehe, cute post :) I just actually read someone else’s post about courgette fries, I think there’s a trend going on here! I have those days where I have nothing to say aswell, it’s rare for me, but then those are the days I read around others. I think your ‘stumped’ day turned into a very funny post :)

    Reply

  11. #
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    Melissa @ Journey to Marvelous — May 10, 2011 @ 3:12 pm

    Ooo…these look delicious!!!

    Reply

  12. #
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    Kate @ NaturaStride — May 10, 2011 @ 3:16 pm

    Love this idea!! How unique. I’m always looking for different appetizers to make for when we have people over – love it! Definitely making them soon.

    Reply

  13. #
    63
    Blond Duck — May 10, 2011 @ 3:17 pm

    Sigh. I miss cereal for dinner. Stupid IBS.

    Reply

  14. #
    64
    Jenna — May 10, 2011 @ 3:21 pm

    This looks delicious Jessica! I am curious, what is your favourite cereal?

    Reply

    • Jessica — May 10th, 2011 @ 3:29 pm

      It changes all the time, but I really love peanut butter puffins!

      Reply

      • Lisa @ Healthful Sense — May 10th, 2011 @ 6:54 pm

        You gotta try the peanut butter puffins mixed with the cinnamon puffins. It’s a great combo :)

  15. #
    65
    Colie (Phillie Foodnatic) — May 10, 2011 @ 3:35 pm

    This recipe looks phenomenal! Do you think I could use this same technique for zucchini? Did you just gag a little bit at the mere mention of zucchini? :)

    Reply

  16. #
    66
    Moni'sMeals — May 10, 2011 @ 3:38 pm

    No WAY! These are just awesome. So clever as always. My husband would devore them. I am making these soon and I will let you know!

    Reply

  17. #
    67
    Elena @ GagaForGrapefruit — May 10, 2011 @ 3:40 pm

    i’m one of the freaks that LOVE mushrooms. like, i could eat them every day. and the boyf HATES them. so i will definitely be making these. and eating them all myself.

    Reply

  18. #
    68
    Katrina — May 10, 2011 @ 3:46 pm

    Tasty! Love these.

    Reply

  19. #
    69
    Tori (Fresh Fruition) — May 10, 2011 @ 4:27 pm

    I love mushrooms! I even eat them sliced and plain on occasion. I will definitely be giving this a try. Crispy breading makes everything better!

    Reply

  20. #
    70
    Eileen — May 10, 2011 @ 4:38 pm

    These look fabulous and healthy! I love having sandwiches and burgers for dinner and have been wanting something a little healthier than potato chips or french fries to go along side! These are perfect :)

    Reply

  21. #
    71
    Katie — May 10, 2011 @ 5:01 pm

    I have a thing about portobello mushrooms, I get on a kick and can eat them for days at a time. Don’t know why I’ve never thought to make them into fries…what a stellar idea.

    Reply

  22. #
    72
    Alexa @ Simple Eats — May 10, 2011 @ 5:32 pm

    I love mushrooms. I could definitely dive face first into that sauce!

    Reply

  23. #
    73
    Laura @FoodSnobSTL — May 10, 2011 @ 6:08 pm

    YUM!!! I have to make these.

    Reply

  24. #
    74
    Lindsay — May 10, 2011 @ 6:32 pm

    All of your recipes look delicious! Especially this one! I LOVE mushrooms! Do you happen to have a printer friendly page, so that I can print these off without wasting so much ink?

    Reply

  25. #
    75
    Dana — May 10, 2011 @ 10:04 pm

    LOVE this!!! Maybe this will help my hubby to embrace mushrooms…

    Reply

  26. #
    76
    Jolene (www.everydayfoodie.ca) — May 10, 2011 @ 11:42 pm

    Who would have thought to serve mushrooms in this way!!!?? You are genius! They look amazing, and the dip sounds drinkable.

    Reply

  27. #
    77
    Beth@Give a girl the right shoes — May 10, 2011 @ 11:53 pm

    You have the best recipes..all the time!!! I can’t wait to try this one! :)

    Reply

    • Jessica — May 11th, 2011 @ 6:50 am

      Thank you Beth!

      Reply

  28. #
    78
    Jessica — May 11, 2011 @ 2:03 am

    Holy Guacamole (or should I say Holy Portobello)! These look amazing! ;-)

    Reply

  29. #
    79
    Kevin (Closet Cooking) — May 11, 2011 @ 2:44 am

    Portobello fries sound so good!

    Reply

  30. #
    80
    dani — May 11, 2011 @ 12:36 pm

    Oh my god this is amazing, I think you might be a genius

    Reply

  31. #
    81
    Hannah at FleurDeLicious — May 11, 2011 @ 12:50 pm

    Love glittery clothes. Love portobello mushrooms. Love fries (especially when they’re not fried). Love cheese dip. This is a perfect recipe.

    Reply

  32. #
    82
    Allison — May 11, 2011 @ 2:09 pm

    These look amazing! Love the sound of the balsamic with them.

    Reply

  33. #
    83
    Lindsey@Lindselicious — May 11, 2011 @ 5:34 pm

    Those are baked?! They look so crispy and yummy. I need to try this ASAP one of my favorite places in LA is known for their portabello fries. YAY and YUM!

    Reply

  34. #
    84
    marla — May 11, 2011 @ 6:47 pm

    Jessica, such an inventive recipe – love it! Glad to read that you found the words, recipe & photos for us :) xo

    Reply

  35. #
    85
    Bea Parkin — May 12, 2011 @ 10:01 am

    My. God. They look amazing. FOLLOW FOLLOW FOLLOW!

    Reply

  36. #
    86
    Emily — May 12, 2011 @ 11:33 am

    I made eggplant fries last week, and I fell in love. FYI: I just fell in love AGAIN with this recipe. Must. Make. ASAP.

    Reply

  37. #
    87
    kaceyt — May 12, 2011 @ 1:47 pm

    made this recipe for dinner last night and it was absolutely delish!

    Reply

  38. #
    88
    Claire — May 12, 2011 @ 3:14 pm

    Found my dinner, thanks!!!!

    Reply

  39. #
    89
    Jen @ My Kitchen Addiction — May 12, 2011 @ 4:24 pm

    These look absolutely amazing! Never thought to make fries out of portobello mushrooms, but I think it’s a brilliant idea!

    Reply

  40. #
    90
    Pretty. Good. Food. — May 12, 2011 @ 10:56 pm

    I’ve gotta say, these seem…fun. It’s an odd reaction to a recipe, but I want to make them for a party! They seem new and interesting. I love potato fries, but hey, why NOT mushroom fries :)!

    Reply

  41. #
    91
    Julie — May 12, 2011 @ 11:12 pm

    Oh no she didn’t!! OMG, I want those! ;)

    Reply

  42. #
    92
    Kim @ Diet Coke and Diapers — May 13, 2011 @ 8:14 pm

    I am definitely making these next week!!!!

    Reply

  43. #
    93
    Pixie — May 16, 2011 @ 8:51 pm

    I made these tonight and they were yummy! I think I’m giving up french fries and only eating these from now on. I paired mine with wasabi ranch.

    Reply

  44. #
    94
    Maranda — May 18, 2011 @ 12:50 pm

    I love portabello fries! That dip sounds heavenly!

    Reply

  45. #
    95
    Elle — May 19, 2011 @ 2:55 pm

    I have got to try these! We eat mushrooms like you wouldn’t believe in my house. I get all cranky when Trader Joe’s is low is low on portobellos because I buy so many per week.

    Reply

  46. #
    96
    Clare @ Clare Cooks! — May 24, 2011 @ 10:31 pm

    I attempted to make a gluten free version of these amazing portobello fries! Amazing. Now, I just need to have a word with the cheese dip…

    Reply

  47. #
    97
    Christina — May 29, 2011 @ 9:41 pm

    Just made these with 2 differences. I was using my oven so I thought it’d be ok to fry in a pan instead of oven bake. They kind of tasted like fried porkchops. So next time (and there will be a next time), I’ll bake like you said to.

    Also I subbed Swiss for cheddar (personal preference).

    Reply

  48. #
    98
    Staci — June 15, 2011 @ 8:34 pm

    First, let me say that I am absolutely loving your recipes! I have made a few of them so far and they have all been a HIT! I was wondering if you have any suggestions for making a roux. I made these mushroom fries tonight and the sauce ended up being too floury because I couldn’t get the milk to thicken. I made the baked buffalo chicken pasta the other night too and couldn’t seem to make the roux the way you said and ended up adding a lot more flour, but at least then it didn’t mess with the taste! Any suggestions?

    Reply

  49. #
    99
    Laura Kate — July 3, 2011 @ 3:14 pm

    Portobello Mushroom Fries

    Reply

  50. #
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    Marsha — April 20, 2013 @ 9:29 pm

    Came across this on Yummly and WOW! A great hit tonight for dinner. This is a keeper!

    Reply

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