Crispy Baked Portobello Mushroom Fries

Crispy Baked Portobello Mushroom Fries

Course Side Dish
Cuisine American


  • 2 large portobello mushrooms, gills removed and sliced 1/4 inch thick
  • cup flour
  • 2 large eggs lightly beaten
  • ¾ cup panko plain breadcrumbs panko are a must for crunch, do not substitute
  • ¼ cup parmesan, grated
  • ¼ to ½ tsp thyme to taste
  • salt and pepper to taste
  • nonstick spray
  • Your favorite Marinara Sauce for dipping!


  • Dredge the portobello slices in the flour, dip them in the egg and then into a mixture of the breadcrumbs, parmesan, thyme, salt, and pepper.
  • Gently place the mushroom slices on a sprayed wire rack on a baking sheet and bake in a preheated 425 °F oven until golden brown, about 10-12 minutes.

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