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Baked Portobello Mushroom Fries {Secret Recipe Club}

July 18, 2011 by Jeanette 45 Comments

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Baked Portobello Mushroom Fries with Pesto

This is my third month joining in on the fun with the Secret Recipe Club, created by Amanda of Amanda’s Cookin. This club has been growing each month and now has over 100 participants. The idea behind the Secret Recipe Club is to give bloggers the chance to try each other’s recipes without the other bloggers knowing it until everyone posts their results.

This month I was assigned to Angie of Big Bears Wife, where Angie blogs about baking, decorating, crafts and party ideas. After looking through Big Bears Wife, it is apparent that Angie loves to cook and bake, and that she has a special thing for making cute pops, whether they’re pudding pops, brownie pops, or s’more pops. In addition to cooking, baking and crafting, Angie loves photography (she photographs weddings), scrapbooking, the beach, traveling and web design.

I was looking for a lighter recipe on Angie’s blog, and one recipe that caught my eye was her Portobello Mushroom Fries, which actually came from A Cozy Kitchen. These portobello mushroom fries reminded me of something similar that I had when my husband and I were out to dinner in New York City one day last year. Meaty and crunchy, I could have made a meal out of these Portobello Mushroom Fries.  What I liked about this recipe was that these Portobello Mushroom Fries were baked, not fried.

I made a few changes to this recipe, including using Whole Wheat Panko Breadcrumbs and fresh garlic that I picked up from the Farmer’s Market. I also served these Portobello Mushroom Fries with some Pesto made with fresh basil from the local Farmer’s Market. These “fries” came out super crunchy, and the Pesto went nicely with them. My sister-in-law and family were in town when I made these Portobello Mushroom Fries, so everyone got a taste – thumbs up!


Baked Portobello Mushroom Fries

Instead of regular bread crumbs, I used Whole Wheat Panko Breadcrumbs which are nice and light in texture. I also used fresh minced garlic in place of garlic powder, and served these “fries” with Pesto. For a gluten-free version, try crushed crispy brown rice cereal.

Printable Recipe

Ingredients:

  • 1/2 cup Whole Wheat Panko Breadcrumbs
  • 2 tablespoons shredded Parmesan cheese
  • 1/4 teaspoon Creole seasoning
  • 1 garlic clove, minced
  • 1/8 teaspoon dried oregano
  • salt and pepper
  • 2 Portobello Mushrooms, cut into 1/2″ slices
  • 2 eggs, beaten
  • Pesto for serving, optional
  • fresh minced chives, for garnish, optional

Directions:

  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with parchment paper.
  3. Mix Panko breadcrumbs, Parmesan cheese, Creole seasoning, garlic, oregano, salt and pepper in a shallow bowl or pie plate.
  4. In a medium bowl, beat the eggs.
  5. Dip the portobello slices in the beaten eggs, letting the excess drip off. 
  6. Transfer to the bowl with the bread crumb mixture, coating boat sides of the mushrooms thoroughly.
  7. Place the breaded mushrooms on the baking sheet and bake 10-15 minutes, turning over about half way through.
  8. Sprinkle with minced chives and serve with Pesto, if desired.

 

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Filed Under: appetizers, healthy choices, snacks, whole grain Tagged With: fries, healthy, mushrooms, secret recipe club

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Comments

  1. Lydia (The Perfect Pantry) says

    July 18, 2011 at 12:50 pm

    Mushroom fries? What a great idea! I'd probably nibble them all away before I even got the pesto on them. I could see them with a spicy yogurt-based dipping sauce, too.

    Reply
  2. BigBearswife says

    July 18, 2011 at 1:01 pm

    I'm so glad that you liked them. They have become a favorite in our household. I will have to try them with the Whole Wheat Panko Breadcrumbs and fresh garlic!

    Reply
  3. Marla {family fresh cooking} says

    July 18, 2011 at 1:10 pm

    Jeanette, these mushroom fries sound amazing! Great to be in the SRC with you 🙂

    Reply
  4. Foodiva says

    July 18, 2011 at 1:51 pm

    Such wonderful flavors! These baked mushroom fries can replace my regular fries any day!

    Reply
  5. Pretend Chef says

    July 18, 2011 at 3:00 pm

    Oh my. I am craving these now. The pesto sounds like a great addition as well. I know these would become a favorite in my household. Yummy!

    Reply
  6. Carolyn says

    July 18, 2011 at 4:09 pm

    Jeanette, these look awesome, what a great recipe to choose for the SRC!

    Reply
  7. Susie Bee on Maui says

    July 18, 2011 at 6:11 pm

    Wow, what a great idea for portabellas!

    Reply
  8. Heather Christo says

    July 18, 2011 at 6:40 pm

    These look SO good!

    Reply
  9. amanda @ fake ginger says

    July 18, 2011 at 6:47 pm

    These look fantastic! I can't wait to give them a try!

    Reply
  10. Aggie says

    July 18, 2011 at 7:35 pm

    Oh my goodness these are to die for! look at that crust! Yum!

    Reply
  11. Jeanette says

    July 18, 2011 at 7:40 pm

    These Portobello Mushroom Fries turned out really nice and crunchy – with my sister-in-law and family in town, they lasted but a few seconds!

    Reply
  12. Maria says

    July 18, 2011 at 8:52 pm

    My kind of fries!

    Reply
  13. Shelby says

    July 18, 2011 at 10:48 pm

    Oh Jeanette, these look amazing! I would want to eat the whole recipe by myself!

    Reply
  14. Taylor says

    July 19, 2011 at 1:34 am

    This recipe definitely would have caught my eye too! They look delicious!

    Reply
  15. Jeanette says

    July 19, 2011 at 3:11 am

    I will definitely be making these "fries" again soon, maybe with a marinara sauce as a dip next time!

    Reply
  16. Lisa says

    July 19, 2011 at 3:15 am

    I've never heard of mushroom fries and now I can't wait to try them. My basil plant is overflowing so pesto is definitely pairing up with the fries – lovely recipe, lovely blog! I'm enjoying reading through your recipes.

    Reply
  17. Lisa~~ says

    July 19, 2011 at 3:26 am

    I have to make these, my husband will flip!

    If you haven't already, I'd love for you to check out my SRC recipe this month: Holy Guacamole.

    Lisa~~
    Cook Lisa Cook

    Reply
  18. Tessa says

    July 19, 2011 at 5:19 am

    What an interesting way to use mushrooms. I don't think I've ever seen anything like this before!

    Reply
  19. Gloria says

    July 19, 2011 at 5:36 am

    I will be trying these for certain! Hubby and I love mushrooms and I can't resist a nice crunchy panko exterior. I have made baked green chile fries before and love them. Great pick!

    Reply
  20. Shirley @ gfe says

    July 19, 2011 at 10:26 am

    Those look great, Jeanette! There are actually gluten-free Panko bread crumbs one can use, too. 🙂 I just read about the Secret Recipe Club–fun!

    Shirley

    Reply
  21. lostpastremembered says

    July 19, 2011 at 12:05 pm

    those look so darn good… sort of inside out stuffed mushrooms… brilliant!

    Reply
  22. Jeanette says

    July 19, 2011 at 12:24 pm

    Lisa – your holy guacamole looks so vibrant!

    Gloria – baked green chili fries are right up my alley – I love spicy food!

    Shirley – I've heard of GF Panko breadcrumbs, but haven't seen them yet, but will keep my eyes open

    Reply
  23. Kelly says

    July 19, 2011 at 12:57 pm

    What a great swith-up from potato and zucchini. Love these mushroom fries. Your ingredient choices are wonderful and your work is always so fresh and beautiful Jeanette.

    Reply
  24. Angie's Recipes says

    July 19, 2011 at 2:13 pm

    wow Those look so COOL and crunchy!

    Reply
  25. Corina says

    July 19, 2011 at 3:16 pm

    What a great way to serve mushrooms. I love the fact that they're baked and so a bit healthier too.

    Reply
  26. France@beyondthepeel says

    July 19, 2011 at 3:50 pm

    What a great idea. Love it. Fried never looked so good!

    Reply
  27. Linda says

    July 19, 2011 at 3:50 pm

    I've seen a few of these Secrety Recipe Club posts – sounds like fun! And these sound amazing! I've made eggplant fries so I can imagine how delicious these must be! Great photo!

    Reply
  28. Delishhh says

    July 19, 2011 at 3:57 pm

    These look fabulous. Nice work. I never cook with portobello mushrooms but i need to give it a try.

    Reply
  29. Mushrooms Canada says

    July 19, 2011 at 6:15 pm

    WOW these look phenomenal! I am still trying to master the art of having them stay crispy, rather than soggy…
    – Brittany

    Reply
  30. Deborah Dowd says

    July 19, 2011 at 7:37 pm

    These look amazing and healthy! Thanks for highlighting this recipe by making them!

    Reply
  31. Jeanette says

    July 19, 2011 at 8:52 pm

    This method of "frying" vegetables in the oven would work with almost any other vegetables – I bet zucchini, eggplant, or peppers as you all have suggested would work terrifically.

    Reply
  32. Joanne says

    July 20, 2011 at 2:37 am

    If any recipe is going to get me to fall head over heels for mushrooms it's this! Sounds delicious!

    Reply
  33. A Tuscan foodie in America says

    July 21, 2011 at 12:44 am

    Made them tonight, replacing the creole seasoning with a hot chili powder. PHENOMENAL. thanks!

    Reply
  34. Jeanette says

    July 21, 2011 at 1:36 am

    So glad you liked these portobello mushroom fries – they came out so nice and crunchy, and you can use any spices you like.

    Reply
  35. Mrs. Jen B says

    July 22, 2011 at 6:18 pm

    Yum! And what a terrific idea. I love learning new, healthy alternatives for old favorites. 🙂

    Reply
  36. Amy says

    July 29, 2011 at 3:20 pm

    Hey, I have that placemat too!

    I just pinned this on Pinterest so I remember to make it. It looks WONDERFUL!

    Glad to be part of SRC with you!

    Amy @ A Little Nosh

    Reply
  37. Anne @ Quick and Easy Cheap and Healthy says

    August 4, 2011 at 1:12 pm

    If I liked mushrooms I'd love these, lol – they look super yummy.

    Reply
  38. Jeanette says

    August 4, 2011 at 4:38 pm

    Thanks for pinning this on Pinterest! I just joined and it is so much fun.

    Reply
  39. Rivki Locker (Ordinary Blogger) says

    August 12, 2011 at 2:28 am

    Just came across these on stumble upon. Lovely, lovely fries!

    Reply
  40. Nancy says

    October 15, 2011 at 5:55 pm

    My family loved these and it was a great recipe to help get my daughter involved in cooking. I had my 2 year old help coat them with the egg and panko. Ours didn’t turn out quite as asthetically pleasing but they were delicious!

    Reply
    • Jeanette says

      October 15, 2011 at 7:04 pm

      Hi Nancy, so glad you tried this recipe and liked it. Love it when kids help out in the kitchen – sounds like your daughter is off to a healthy start!

      Reply
  41. mira says

    March 2, 2012 at 12:57 pm

    any other options to use something other than panko to make them gluten-free …

    Reply
    • Jeanette says

      March 6, 2012 at 8:50 am

      I like Mary’s Gone Crackers Just The Crumbs and Kinnikinnick Panko Style Bread Crumbs as good gluten-free substitutes for panko.

      Reply
  42. Lizzy says

    November 6, 2021 at 11:51 am

    these pair really well with a roasted fennel dip. Worth the effort because it is mind blowing great!! they are served like this at our fav Restaurant Square Grouper, in the bar level.. The Joint. <3

    Reply
    • Jeanette says

      January 29, 2022 at 12:42 pm

      Your roasted fennel dip sounds yummy and perfect for dipping these mushroom fries

      Reply

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