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!
Serves:
Ingredients
- 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
- ⅔cupfontina,shredded
- 2tbspparsley,chopped
- 1cupmarinara,warmed, for serving
Instructions
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Preheat oven to 425 degrees F.
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Line 2 large baking sheets with parchment paper. Remove the gills and stems from the mushrooms. Slice into ¼-inch-thick strips.
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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.
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Place breaded “fries” in an even layer on the baking sheets. Bake for 10 to 15 minutes, or until golden and crispy.
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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.
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Serve with marinara for dipping.
Nutrition
- 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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