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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 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
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:
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment paper.
- Mix Panko breadcrumbs, Parmesan cheese, Creole seasoning, garlic, oregano, salt and pepper in a shallow bowl or pie plate.
- In a medium bowl, beat the eggs.
- Dip the portobello slices in the beaten eggs, letting the excess drip off.
- Transfer to the bowl with the bread crumb mixture, coating boat sides of the mushrooms thoroughly.
- Place the breaded mushrooms on the baking sheet and bake 10-15 minutes, turning over about half way through.
- Sprinkle with minced chives and serve with Pesto, if desired.
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.
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!
Jeanette, these mushroom fries sound amazing! Great to be in the SRC with you 🙂
Such wonderful flavors! These baked mushroom fries can replace my regular fries any day!
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!
Jeanette, these look awesome, what a great recipe to choose for the SRC!
Wow, what a great idea for portabellas!
These look SO good!
These look fantastic! I can't wait to give them a try!
Oh my goodness these are to die for! look at that crust! Yum!
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!
My kind of fries!
Oh Jeanette, these look amazing! I would want to eat the whole recipe by myself!
This recipe definitely would have caught my eye too! They look delicious!
I will definitely be making these "fries" again soon, maybe with a marinara sauce as a dip next time!
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.
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
What an interesting way to use mushrooms. I don't think I've ever seen anything like this before!
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!
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
those look so darn good… sort of inside out stuffed mushrooms… brilliant!
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
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.
wow Those look so COOL and crunchy!
What a great way to serve mushrooms. I love the fact that they're baked and so a bit healthier too.
What a great idea. Love it. Fried never looked so good!
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!
These look fabulous. Nice work. I never cook with portobello mushrooms but i need to give it a try.
WOW these look phenomenal! I am still trying to master the art of having them stay crispy, rather than soggy…
– Brittany
These look amazing and healthy! Thanks for highlighting this recipe by making them!
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.
If any recipe is going to get me to fall head over heels for mushrooms it's this! Sounds delicious!
Made them tonight, replacing the creole seasoning with a hot chili powder. PHENOMENAL. thanks!
So glad you liked these portobello mushroom fries – they came out so nice and crunchy, and you can use any spices you like.
Yum! And what a terrific idea. I love learning new, healthy alternatives for old favorites. 🙂
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
If I liked mushrooms I'd love these, lol – they look super yummy.
Thanks for pinning this on Pinterest! I just joined and it is so much fun.
Just came across these on stumble upon. Lovely, lovely fries!
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!
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!
any other options to use something other than panko to make them gluten-free …
I like Mary’s Gone Crackers Just The Crumbs and Kinnikinnick Panko Style Bread Crumbs as good gluten-free substitutes for panko.
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
Your roasted fennel dip sounds yummy and perfect for dipping these mushroom fries