Baked portobello fries are great for a game day appetizer, or a side dish to steak or chicken.
Portobello mushroom | 2 Large | |
Salt | 1 Teaspoon | |
Flour | 2 Tablespoon (Optional) | |
Egg | 1 | |
Water | 1 Tablespoon | |
Panko bread crumbs | 1 1/2 Cup (24 tbs) | |
Grated parmesan | 1/3 Cup (5.33 tbs) | |
Black pepper | 1/2 Teaspoon |
GETTING READY:
1.Set oven to 425ºF.
2.Line a baking sheet with parchment paper, or grease it well.
MAKING:
3.Wipe the mushrooms with a damp cloth to clean them. Slice into " strips. Lay them out on a cutting board and sprinkle evenly with salt. Place a paper towel or clean dish towel on top and then a heavy skillet or cutting board. Let sit for 5-10 minutes to pull the water out.
4.Beat the egg with the water in a small bowl.
5.Mix crumbs, cheese and pepper together on a plate.
6.Once mushrooms are pressed, sprinkle lightly with the flour on both sides. Tapoff excess.
7.Dip into egg, then crumbs to coat both sides.
8.Place on baking sheet.
9.Bake 15 minutes until well browned.
SERVING
10.Serve hot with rosemary-garlic dip or marinara.
Serving size
Calories 407Calories from Fat 95
% Daily Value*
Total Fat 11 g16.9%
Saturated Fat 4 g20%
Trans Fat 0 g
Cholesterol
Sodium 1475 mg61.46%
Total Carbohydrates 54 g18%
Dietary Fiber 4 g16%
Sugars 5 g
Protein 23 g46%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet