Crunchy on the outside and hot and soft on the inside, these portobello fries dipped in creamy stone-ground mustard sauce or ranch are a fabulous appetizer or snack. This portobello mushroom fries recipe is so delicious. Dig in and enjoy!
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 a healthier version of their portobello mushroom fries recipe at home.
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How to Choose Portobello Mushrooms
For example, pick large mushrooms similar in size when choosing portobello mushrooms. 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 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, 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.
Portobello Fries Ingredients
I prefer extra crispy portobello fries, which are 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 breadcrumb/nutritional yeast mixture.
- Large Portobello Mushrooms: Large portobello mushrooms make fry-sized portobello fries recipe.
- Unsweetened, Unflavored Plant-Based Milk: I used oat milk. I like it because it's naturally creamy.
- Dijon Mustard: Dijon mustard is tangy and adds flavor to the plant milk.
- Bread Crumbs: I made breadcrumbs by toasting bread and pulsing it in the food processor.
- Nutritional Yeast: Nutritional yeast contains nutrients and vitamin B12 and tastes vegan cheesy.
Portobello Fries Ingredient Substitutions
- Instead of portobello mushrooms, try zucchini fries!
- Any plant-based milk works well.
- Try stone ground mustard instead of dijon mustard.
- Make breadcrumbs by toasting bread and pulsing it in a food processor.
- Use gluten-free breadcrumbs for a gluten-free option.
- Miso paste or tamari are options as a substitute for nutritional yeast. However, if using these substitutes, add them to the milk mixture rather than the breadcrumb mixture.
Next, dip the portobello fries in the pant milk/dijon mixture and dredge them into the breadcrumb/nutritional yeast mixture.
Cooking Options
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. But not everyone has an air fryer, and you wouldn't want to miss out on trying this portobello fries recipe! So, baking is also an option.
Air Frying
- 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.
- Preheat an oven to 325 degrees if batch cooking, and prepare a baking sheet with a silicone baking mat or parchment paper.
- Place cooked fries in the oven to keep them hot while cooking the other batches.
Baking
- Preheat the oven to 400.
- Dip each portobello stick into the plant milk mixture, then dip it in the breadcrumbs mixture, one at a time, until all mushrooms are covered in breadcrumbs.
- 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.
Dipping Options
I made 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 it 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 needed the ingredients in my refrigerator.
Recipe FAQs
Yes. Although most recipes feature whole meaty caps, all parts of a portobello mushroom are edible.
Removing the gills is unnecessary; however, it is a cleaner way to enjoy the portobello fries. Gills don't have to be typically removed in portobello fries. You can remove the gills, though, for stuffed recipes.
Portobellos are those big mushroom caps you see in the store, usually sold in two packs. These make great options for alternatives to steak or burgers! They pack a great meaty flavor and are loaded with nutrients. The meat is the central part of the mushroom, not counting the gills and stem.
Tips
- Cut the portobello mushrooms equally, so they cook at the same rate.
- Preheat the oven or the air fryer before adding the portobello fries.
- Instead of using large portobello mushrooms, try smaller mushrooms in this air fryer mushroom recipe.
- When batch cooking in the air fryer, it's best to preheat an oven to 325 degrees to keep the cooked fries warm while cooking the other batches.
- For a gluten-free option, use gluten-free breadcrumbs.
- To reheat portobello fries in the oven, preheat the oven to 350 degrees. Reheat for 10 minutes.
- For reheating in the air fryer, preheat the air fryer to 350 degrees and cook for 5 minutes.
- I do not recommend reheating in the microwave; the fries get soggy.
The next time you are craving a crunchy snack, try portobello fries! You won't be disappointed.
Other Suggested Vegan Recipes to Try!
If you love this portobello mushroom fries recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Portobello Fries
Ingredients
- 5 large portobello mushrooms
- ¾ cup unsweetened unflavored plant milk
- 3 Tablespoons Dijon Mustard
- 1 cup 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
Prepping the Mushrooms/Dipping Bowls
- Because portobello mushrooms are delicate, be careful as you remove the stem.
- Wash the outside of the mushroom cap using a small amount of water, gently washing away any dirt. Do not 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 breadcrumb mixture, one at a time, until all mushrooms are covered in breadcrumbs.
- 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 having to flip the portobello fries at the halfway point.
Air Fryer
- Preheat to 400.
- Dip each portobello stick into the plant milk mixture, and then dip it in the breadcrumbs mixture, one at a time, until all zucchini is covered in breadcrumbs.
- 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
- Cut the portobello mushrooms equally so they cook at the same rate.
- Preheat the oven or the air fryer before adding the portobello fries.
- Instead of using large portobello mushrooms, try smaller mushrooms in this air fryer mushroom recipe.
- When batch cooking in the air fryer, it's best to preheat an oven to 325 degrees to keep the cooked fries warm while cooking the other batches.
- For a gluten-free option, use gluten-free breadcrumbs.
- To reheat portobello fries in the oven, preheat the oven to 350 degrees. Reheat for 10 minutes.
- For reheating in the air fryer, preheat the air fryer to 350 degrees and cook for 5 minutes.
- I do not recommend reheating in the microwave; the fries get soggy.
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! 🙂
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.
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.
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.
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