Cheesy Portobello Fries Recipe

Cheesy Portobello Fries Recipe

How To Make Cheesy Portobello Fries

Meaty mushrooms are dredged and coated with panko, parmesan cheese, and fontina cheese, for crispy Portobello fries that are ready in 30 minutes!

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 2largeportobello mushrooms,sliced
  • 2eggs,lightly beaten
  • 1cuppanko bread crumbs
  • ½cupparmesan,shredded, plus more for serving
  • 1tsporegano
  • kosher salt and freshly ground black pepper,to taste
  • cupfontina,shredded
  • 2tbspparsley,chopped
  • 1cupmarinara,warmed, for serving


  1. Preheat oven to 425 degrees F.

  2. Line 2 large baking sheets with parchment paper. Remove the gills and stems from the mushrooms. Slice into ¼-inch-thick strips.

  3. Whisk together panko bread crumbs, Parmesan, and oregano. Season mixture with salt and pepper. Dredge mushroom slices in eggs, then toss them in the panko mixture until evenly coated.

  4. Place breaded “fries” in an even layer on the baking sheets. Bake for 10 to 15 minutes, or until golden and crispy.

  5. Transfer baked fries to a smaller baking dish suitable for serving. Cover with fontina and broil for about 2 minutes until melted. Garnish with parsley and more Parmesan, if desired.

  6. Serve with marinara for dipping.


  • Calories: 343.05kcal
  • Fat: 19.23g
  • Saturated Fat: 10.66g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 5.49g
  • Polyunsaturated Fat: 1.28g
  • Carbohydrates: 19.30g
  • Fiber: 2.05g
  • Sugar: 3.44g
  • Protein: 23.72g
  • Cholesterol: 157.52mg
  • Sodium: 653.82mg
  • Calcium: 522.74mg
  • Potassium: 397.97mg
  • Iron: 1.57mg
  • Vitamin A: 184.83µg
  • Vitamin C: 3.38mg
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