Best Portobello Fries Recipes

PORTOBELLO MUSHROOM FRIES

Steps:

• Preheat oil in a deep-fryer to 350 degrees F.
• Remove the gills and stems from the underside of the mushrooms and trim the edges off. Slice into 1/4-inch strips.
• Measure flour into a pie plate. In another pie plate or bowl, combine panko, Parmigiano, parsley, red pepper flakes and salt and pepper.
• Dredge the mushrooms in flour, followed by the egg wash and finally in the panko.
• Working in batches, place the breaded mushroom slices in the hot oil and fry for 3 to 4 minutes, until golden brown. Drain on a paper towel lined sheet tray.

ROASTED PORTOBELLO BURGERS WITH ROSEMARY GARLIC OVEN FRIES

Steps:

• Preheat the oven to 450°F.
• Cut the potatoes into wedges and drop them onto a cookie sheet. Drizzle the potatoes with about 3 tablespoons of EVOO and toss to coat them thoroughly in the oil. Season the potatoes with the rosemary, salt, and pepper. Roast them for 25 minutes in all. Halfway through the roasting add the garlic, stir to distribute, and flip the potatoes, then continue to roast. The potatoes should be brown and tender.
• While the potatoes roast, place the portobello mushroom caps on a cookie sheet. Season them with salt and pepper and arrange the mushrooms gill side up. Drizzle the gill side with a little EVOO and the balsamic vinegar. Transfer them to the oven and roast for 12 minutes, or until they are cooked through. Don't turn off the oven.
• While the mushrooms are roasting, coarsely chop the arugula and roasted red peppers and combine them in a bowl. Season them with a little salt and pepper.
• Top 4 of the cooked mushroom caps with a mound of the arugula and roasted pepper mixture, a slice of prosciutto, and a slice of mozzarella. Return the mushrooms to the oven to melt the cheese, about 2 to 3 minutes. Once the cheese has melted, remove the mushrooms from the oven and top each one with a second roasted mushroom cap to make a sandwich. Serve the roasted portobello burgers with the rosemary garlic oven fries. It's easiest to eat these burgers with a fork and knife.

PORTOBELLO MUSHROOM "FRIES"

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.

PORTOBELLO FRIES

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.

PORTOBELLO MUSHROOM FRIES

Steps:

• Preheat the oil in a deep fryer (or a large, heavy-based pot) to 350 degrees F.
• Wipe the tops of the mushrooms with a damp cloth to clean, and then scrape the gills off from the underside with the back of a spoon. Trim the stem and slice into 1/4-inch strips.
• Place the flour into a rimmed dish, the beaten eggs in a second rimmed dish and sprinkle both with some salt and pepper. In a third dish add the panko, some Italian seasoning, the paprika, garlic powder, and some more salt and pepper. Mix well. Dredge the mushroom "fries" in the flour, followed by the egg mixture and finally in the seasoned panko.
• Working in batches of 5 to 6, fry the mushrooms in the hot oil until golden brown and crunchy, about 4 minutes. Drain on a wire rack over some paper towels and season once more with salt.

PORTOBELLO CHEESESTEAK FRIES

Steps:

• Preheat oven to 450 degrees F.
• Gather your ingredients.
• For the fries: Line a baking sheet with fries and bake 25 minutes to very crispy.
• Stem and gill (scrape underside of caps with teaspoon) the mushrooms and wipe with damp towel to remove grit. Thinly slice the mushrooms. Melt 3 tablespoons of butter in large skillet over medium-high heat and when it foams add the mushrooms. Brown well until meaty in fragrance and well browned.
• Halve, peel and thinly slice onions and peel garlic. In a second large skillet over medium heat, melt 2 tablespoons butter then add the onions and season with salt, white pepper and bay leaf. Cook until tender, 8 to 10 minutes, stirring occasionally. Turn the heat up to medium-high to high, add about 3/4 cup water and let it absorb completely. Then lower heat to low and remove bay leaf.
• While onions cook, grate or chop the garlic. Add to mushrooms along with thyme, salt, black pepper, sherry, Marsala or wine, Worcestershire and soy sauce. Reduce heat to low.
• For the cheese sauce: In a sauce pot, melt butter over medium-high heat. Whisk in flour, add milk and while it thickens grate provolone. Add it and the cheddar in small handfuls to sauce.
• Top the fries with mushrooms, sweet, soft onions, cheese sauce, chopped giardiniera and/or cherry pepper rings and serve. OR layer slices of provolone on a roll with mushrooms, onions and chopped giardiniera.

PORTOBELLO MUSHROOM FRIES WITH PONZU DIPPING SAUCE

Steps:

• For the Sauce: Mix the soy sauce, Ketjap Manis, Thai fish sauce, Mirin and rice wine vinegar.
• Add the ginger and marinate overnight.
• Strain the sauce through a fine chinois or sieve.
• For the Fries: Remove the stems and the gills from the bottom of the Portobello mushrooms.
• Cut the mushrooms like steak fries.
• Lightly dust the mushrooms with 2 tablespoons of flour.
• Mix the remaining flour, club soda, eggs and kosher salt to form a batter.
• Dip the Portobello fries in this tempura batter.
• Blanch the fires in the Canola oil at 325 degrees F.
• Drain on a dry towel and let cool.
• Heat the oil to 375 degrees F.
• Cook the blanched fries in the hot oil until they are golden brown and crispy.
• Drain on a dry towel and season with the sea salt.

PORTOBELLO FRIES WITH PONZU SAUCE

Steps:

• Heat oil to 325 degrees. Cut mushrooms crosswise into 3/8-inch-thick slices. Lightly dust them with 2 tablespoons flour; set aside. In a medium bowl, whisk together flour, club soda, eggs, and coarse salt to form a batter.
• Dip portobello fries into batter. Blanch fries in hot oil. Drain on a paper towel-lined baking sheet. Let cool. Heat oil to 375 degrees. Cook the blanched fries in hot oil until golden brown and crispy. Drain on a paper towel-lined baking sheet. Season with sea salt, and serve with ponzu sauce.

PORTOBELLO MUSHROOM "FRIES"

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.

PORTOBELLO FRIES

Steps:

• mix breadcrumbs, pecorino, parsley and some salt/pepper in a bowel. Beat 1 egg with water in another bowl. scrape gills from mushrooms and cut into strips. Dredge in then dip in egg, then into the crumbs. Fry in vegetable oil until golden Serve with sauce of any kind.