When we traveled to San Diego recently for a long weekend get-a-away, I researched vegan restaurants to visit while away. San Diego, California, boasts vegan options, but one little pub served the best Portobello fries I've ever tasted. But, of course, the portobello fries were deep-fried. As a result, I decided to create my oil-free version of portobello fries at home.
HOW TO CHOOSE PORTOBELLO MUSHROOMS
For example, when choosing portobello mushrooms, pick large mushrooms similar in size. Since mushrooms shrink when cooked, they won't cook evenly or resemble fries if you buy the smaller ones.
Then, make sure the portobellos mushrooms are firm, with unblemished caps. The gills (the brown gills inside the mushroom cap) should be dry, indicating freshness. Next, please make sure the mushrooms do not have a slimy film, which means they are beginning to spoil. Lastly, store mushrooms in the packaging provided by the store or a paper bag to maintain freshness.
HOW TO CLEAN AND PREPARE THE PORTOBELLO MUSHROOMS
Although some experts suggest only clean mushrooms with a clean towel and water, I beg to differ. Because portobello mushrooms are delicate, be careful as you remove the stem. Using a small amount of water, wash the outside of the mushroom cap, gently washing away any dirt. Do not, for example, submerge the mushrooms to clean them. Instead, use the water to help remove the dirt and carefully use a paper towel or cloth towel to dry off the mushroom.
Turn the cap over to the open side to remove the gills, and carefully remove the brown gills by scraping the gills with a small spoon. Then, make sure you use minimal water and a paper towel to dry.
Once cleaned, I cut the portobello mushrooms lengthwise, about ¼-1/2 an inch wide, so they are all approximately the same size. As a result, the portobello fries will cook evenly.
HOW TO MAKE CRISPY VEGAN PORTOBELLO FRIES WITHOUT ANY OIL
I prefer my portobello fries extra crispy, which is easily achieved without oil. Silicone Baking Mats provide perfect baking without fat and sticking in the oven.
First, you need a few simple ingredients. I bathe my mushrooms in a dijon mustard/plant-milk mixture before dipping them in a bread crumb/nutritional yeast mixture.
THE INGREDIENTS:
- Large Portobello Mushrooms
- Unsweetened, unflavored almond, or other plant-based milk
- Dijon Mustard
- Italian Panko Bread Crumbs (or gluten-free Panko crumbs for those who are gluten-free) or homemade bread crumbs
- Nutritional Yeast
Next, dip the portobello fries in the almond milk/dijon mixture and then dredge them into the Panko bread crumb/nutritional yeast mixture.
- Dip each portobello fry into the plant milk mixture, and then dredge it into the bread crumbs mixture, one at a time, until all mushrooms are covered in bread crumbs.
BAKING PORTOBELLO FRIES
- Lay each fry on a baking sheet, separated from each other, on a silicone mat or parchment paper.
- Cook at 400 for 20 minutes, flipping each fry over after cooking for 10 minutes.
- I use my Copper Chef Crisper and "air-fryer" in the oven to avoid flipping the portobello fries at the halfway point. Because the secondary pan is lifted from the pan beneath, it cooks the portobello fries on top and the bottom without flipping them over.
AIR-FRYING PORTOBELLO MUSHROOM FRIES
Without a doubt, I prefer air-frying over baking simply because it takes less time, but the drawback is you can only cook a single layer at a time. Regardless, this was still easier, in my opinion. But not everyone has an air-fryer, and you wouldn't want to miss out on trying this portobello fries recipe!
- Lay each fry in the base of the air-fry plan, separated from each other.
- Cook at 400 for 9 minutes
- Remove and repeat this process until all the portobello fries are cooked.
WHAT SHOULD I DIP MY PORTOBELLO FRIES IN?
I decided to make a creamy whole-grain mustard dip using raw cashews(or substitute silken tofu or white beans for a nut-free option), whole-grain mustard, and water. But, here are other dipping suggestions you may enjoy.
I also decided to serve with carrots and celery to offer more veggies for dipping.
For example, they served vegan ranch dressing on the side at a restaurant in California. I love vegan ranch dressing, but I didn't have the ingredients in my refrigerator.
The next time you are craving a crunchy snack, try portobello fries! You won't be disappointed.
FAQs
Can you eat all parts of a portobello mushroom?
- Yes. Although most recipes feature the whole meaty caps, all parts of a portobello mushroom are edible.
Should you remove the gills when making portobello fries?
- No need. Gills don't have to be typically removed in portobello fries. You can remove the gills, though, for stuffed recipes.
IF YOU LOVE CRUNCHY SNACKS, CHECK OUT THESE FAVORITE RECIPES
- Vegan Zucchini Fries
- Crunchy Baked Zucchini Coins
- Steak Fries Crispy Air Fryer Steak Fries Recipe
- Sweet Potato Chips
- Oven-Baked Fries Perfect Crispy Oil-Free and Garlic
- Skinny AF Sweet Potato Fries
- Air Fried Chickpeas
- Baked Sweet Potato Vietnamese Loaded French Fries
- Baked Onions Rings
Portobello Fries
Ingredients
- 5 large portobello Mushrooms
- ¾ cup unsweetened unflavored almond or other plant-based milk
- 3 Tablespoons Dijon Mustard
- 1 cup Italian Panko breadcrumbs gluten-free Panko, or regular bread crumbs
- ½ cup nutritional yeast
Stone-Ground Mustard Dip
- ½ cup raw cashews or substitute silken tofu or white beans for a nut-free option
- ¼ cup stone-ground dijon mustard
- ½ cup water
Instructions
PREPARING THE PORTOBELLO MUSHROOMS/DIPPING BOWLS
- Because portobello mushrooms are delicate, be careful as you remove the stem.
- Using a small amount of water, wash the outside of the mushroom cap, gently washing away any dirt. Do not, for example, submerge the mushrooms to wash them.
- Instead, use the water to help remove the dirt and carefully use a paper towel or cloth towel to dry off the mushroom.
- Once cleaned, I cut the portobello mushrooms, lengthwise about ½ an inch wide, so they are all approximately the same size. As a result, the portobello fries will cook evenly.
- Now, assemble 2 wide bowls (to accommodate the size/length of the longest portobello fry; sizes may vary), and whisk plant-milk and dijon mustard in one bowl. In the other bowl combine the bread crumbs and nutritional yeast.
BAKING
- Preheat the oven to 400.
- Dip each portobello stick into the plant milk mixture, and then dip it in the bread crumbs mixture; one at a time until all mushrooms are covered in bread crumbs.
- Lay each fry on a baking sheet, separated from each other, on a silicone mat or parchment paper.
- Cook at 400 for 20 minutes, flipping each fry over after cooking for 10 minutes.
- To avoid having to flip the portobello fries at the halfway point, I use my Copper Chef Crisper, and air-fryer in the oven.
AIR-FRYER
- Preheat to 400.
- Dip each portobello stick into the plant milk mixture, and then dip it in the bread crumbs mixture; one at a time until all zucchini is covered in bread crumbs.
- Lay each fry in the base of the air-fry plan, separated from each other.
- Cook at 400 for 9 minutes
- Remove each batch and repeat this process until all the portobello fries are cooked.
STONE-GROUND MUSTARD DIP
- Add all ingredients to a high-speed blender
- Blend on high until smooth
- Cover and refrigerate until ready to serve
Notes
Other Sauce Suggestions:
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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Linda Smith
How/where do we access the "reviews?"
Kathy Carmichael
Hi Linda, comments are at the end of the posts. The review system is people who click stars based on if they like the recipe. Some posts have comments; others just stars.
Kathy Carmichael
Hi Linda, comments are at the end of the posts. The review system is people who click stars based on if they like the recipe. Some posts have comments; others stars.
Shellie
5 Stars. These are amazing, Kathy. Absolutely delicious. It's just what I've been looking for. Thank you. 🙂
Kathy Carmichael
Hi Shellie! Woohoo! Thank you, and I'm so glad you liked them. YOu should try the zucchini ones this summer when the zucchini is in season.
LouAnn
I have plain Panko, not Italian. Should I add some Italian seasonings, and if so, what and how much??
Kathy Carmichael
Hi LouAnn, you can use plain bread crumbs or unflavored panko. If you would like to add seasonings, I would add a Tablespoon of Italian seasoning.