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Saturday, February 16, 2013

Crispy Baked Portobello Fries

Seasonal Recipe of the Week
This is a simple little lo-cal recipe you can make as a great snack — from Rula!

2 portobello mushrooms
1/2 cup all purpose flour
2 eggs, lightly beaten
1 cup panko breadcrumbs
1 1/2 teaspoons Herbs de Provence
non-stick cooking spray

Heat oven to 425 degrees F. Line a baking sheet with parchment paper. Remove the stalks from each mushroom then use a spoon to scrape out any dark gills from the underneath of each mushroom and discard. Cut mushrooms into 1/4-inch slices. Set up a breading station by adding the flour, eggs and breadcrumbs to three separate shallow dishes. Add the herbage to the breadcrumbs and stir. Dredge each mushroom slice into the flour then add to the egg to coat and finally into the breadcrumbs so that each slice is well breaded. Arrange breaded mushrooms onto baking sheet then lightly spray with non-stick cooking spray. Bake 8-10 minutes, turning once during cooking, until golden brown and crispy. Serve portobello fries with ketchup or your favorite flavored mayo.