Baked Portabella Fries Recipes

Steps:

• Heat oven to 425°F. Line large cookie sheet with foil or cooking parchment paper.
• In shallow dish, place flour. In another dish, beat eggs slightly with fork. In third dish, mix bread crumbs, 1/4 cup cheese and the grill seasoning.
• Coat mushroom slices with flour, then dip in eggs and coat with bread crumb mixture. Place mushrooms on cookie sheet; spray mushrooms lightly with cooking spray.
• Bake 8 to 10 minutes, turning once, until golden brown and crispy.
• Sprinkle fries with 1 tablespoon cheese. Serve hot with ketchup.

Steps:

• 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.

Steps:

• mix all ingredients for the aioli and set in the fridge to let the flavors mingle.
• Preheat oven to 425f, grease two cookie sheets generously with vegetable oil (preferably olive).
• On a pasta plate, mix together the bread crumbs, Parmesan cheese, red crushed pepper flakes, garlic powder, oregano, salt and pepper, In a small to medium bowl, beat the eggs.
• Cut the portobella mushrooms into 1/4-1/2″ slices. One by one, dip the portobella slices in the beaten eggs and transfer to the plate with the bread crumb mixture, being sure to coat the mushrooms thoroughly. it's easiest if you use one hand for wet and one for dry.
• Place the bread crumb covered mushrooms on the baking sheet, drizzle with a little more oil, and bake for 15-20 minutes, checking on them after 10 and flipping them to ensure thorough baking. they should be crispy and browned.
• serve fries hot with aioli to dip.

Steps:

• Mix 1 cup breadcrumbs, 1/4 cup grated pecorino, 2 tablespoons chopped parsley and some salt and pepper in a bowl. Beat 1 egg with 2 tablespoons water in another bowl. Scrape the gills from 3 portobello mushroom caps; cut into strips. Dredge in flour; dip in the egg, then the crumbs. Fry in 350 degrees F vegetable oil until golden. Serve with ketchup.

Steps:

• 1. Preheat the oven to 400°F. Puncture each potato with a fork three times, sprinkle each with 1/2 teaspoon of the coarse sea salt, and wrap individually in foil. Bake until tender to the touch, about 40 minutes. Unwrap the potatoes and let cool; when cool enough to handle, cut each into eight wedges. Set aside.
• 2. While the potatoes are cooling, whisk together the olive oil, 1 teaspoon of the salt, the garlic, pepper, and shallots in a small bowl.
• 3. Place the portobello caps on a sheet pan with rimmed edges and coat them evenly on both sides with the olive oil mixture, leaving them rounded sides up. Roast until soft in the middle, 8 to 12 minutes.
• 4. Transfer the portobello caps to a plate, still rounded sides up, and set aside to cool. Pour the wine, vegetable stock, and mustard onto the warm sheet pan to mix with the mushroom cooking juices. Scrape any solids off the tray, then carefully pour this mixture into a large saucepan. Heat the mixture over medium heat until reduced by half, 8 to 10 minutes.
• 5. Stir the tarragon into the red wine sauce. Remove the saucepan from the heat and cover to keep warm.
• 6. In a large sauté pan, heat the canola oil over high heat. When the oil is very hot, carefully fry a few potato wedges at a time until they turn brown on all sides, about 6 minutes. Transfer the frites as they are done to a plate lined with paper towels and sprinkle them lightly with the remaining 1 teaspoon salt.
• 7. Reheat the portobello caps in the oven if necessary. Serve smothered with red wine sauce and frites on the side.

Steps:

• Thoroughly mix all breading ingredients and put in an airtight container.
• To make fries, clean mushrooms and then stem.
• Put some of the breading mixture on a place.
• Cut into 1/2 inch thick strips, and dredge in flour and shake off excess.
• Place into egg wash followed by breading.
• Placed breaded strips in hot oil for 2 to 3 minutes until golden brown.
• Drain and serve at once.