Punchy Portabella Fries

Punchy Portabella Fries


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Sick of plain old French fries? Get your fried fix with these awesome mushroom fries instead!

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Chicago, Illinois

Time needed

17 min cooking

Serving Size / Yield

12 Ounces


  • 3 Tbs. canola oil
  • 12 oz. portabella mushrooms, thick sliced
  • 2 eggs
  • 1 ¼ C. Italian-style bread crumbs
  • ¼ C. Parmesan cheese, grated

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Preheat oven to 425 degrees and pour 1 Tbs. of the oil onto a baking sheet. Clean your mushrooms and throw out the stems and “gills” (underside of the cap). Begin by whisking the eggs until well blended and pour into a small bowl or plate. Mix the breadcrumbs and cheese and place in another small bowl or plate. Coat the mushroom slices in egg first then the crumb mixture and place them on the baking sheet. Sprinkle the remaining oil over the finished mushrooms and bake for 10 minutes. Flip the mushrooms and bake for an additional 5-7 minutes. 

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