Portobello Fries

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. Of course, the portobello fries, although vegan, were deep-fried. As a result, I decided to create my own 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, if you buy the smaller ones, they won't cook evenly or resemble fries. 

Then, make sure the portobellos mushrooms are firm, with unblemished caps. The gills (the brown gills inside the mushroom cap) should be dry, which indicates freshness. Next, make sure the mushrooms do not have a slimy film, which means they are beginning to spoil. Last but not least, store mushrooms in the packaging provided by the store or a paper bag to maintain freshness. 

HOW TO CLEAN AND PREPARE THE PORTOBELLO MUSHROOMS 

In order to remove the gills, turn the cap over to the open side, and carefully remove the brown gills by scraping the gills with a small spoon. Then, make sure you use minimal water and paper towel to pat dry.  

Once cleaned, I cut the portobello mushrooms, lengthwise about 1/4-1/2 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 using oil.  Silicone Baking Mats provide perfect baking without oil and sticking if baking in the oven.

First, you need a few simple ingredients. I bathe my mushrooms in a dijon mustard/plant-milk mixture before dipping 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, you simply dip the portobello fries in the almond milk/dijon mixture and then dredge into the Panko bread crumb/nutritional yeast mixture. 

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?

Today, I decided to make a creamy whole-grain mustard dip using raw cashews, whole-grain mustard, and water. But, here are other dipping suggestions you may enjoy.

• Vegan Southwest Dressing
• Vegan Thousand Island Dressing
• Maple Dijon Dressing
• Lemon Basil Dressing

I also decided to serve with carrots and celery to offer a few more veggies for dipping. 

At the restaurant in California, for example, vegan ranch dressing was served on the side. 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. 

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

Yield: 6 servings

Portobello Fries

Prep Time: 10 minutes

Cook Time: 20 minutes 9 seconds

Total Time: 30 minutes 9 seconds

Portobello Fries are oil-free with two different cooking options; baked or air-fried. 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. So dig in and enjoy!

Print

Ingredients

• 5 large portobello Mushrooms
• 3/4 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
• 1/2 cup nutritional yeast

Stone-Ground Mustard Dip

• 1/2 cup raw cashews
• 1/4 cup stone-ground dijon mustard
• 1/2 cup water

Instructions

PREPARING THE PORTOBELLO MUSHROOMS/DIPPING BOWLS

1. Because portobello mushrooms are delicate,  be careful as you remove the stem.
2. 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.
3. Instead, use the water to help remove the dirt and carefully use a paper towel or cloth towel to dry off the mushroom.
4. Once cleaned, I cut the portobello mushrooms, lengthwise about 1/2 an inch wide, so they are all approximately the same size. As a result, the portobello fries will cook evenly. 
5. 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.

CHOOSE YOUR COOKING METHOD

BAKING: PREHEAT THE OVEN TO 400 DEGREES

1. 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.
2. Lay each fry on a baking sheet, separated from each other, on a silicone mat or parchment paper.
3. Cook at 400 for 20 minutes, flipping each fry over after cooking for 10 minutes. 
4. 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 THE AIR-FRYER TO 400 DEGREES

1. 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.
2. Lay each fry in the base of the air-fry plan, separated from each other.
3. Cook at 400 for 9 minutes
4. Remove each batch and repeat this process until all the portobello fries are cooked. 
   

STONE-GROUND MUSTARD DIP

1. Add all ingredients to a high-speed blender
2. Blend on high until smooth
3. Cover and refrigerate until ready to serve

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese
• 
  Copper Chef Crisper Tray – Non Stick Cookie Sheet Tray And Air Fry Mesh Basket Set
• 
  Set of 4 Reusable Silicone Macaron Baking Mats 0.75mm (2 Half Sheets and 2 Quarter Sheets), Non Stick Silicone Liner for Bake Pans and Rolling – Macaron, Pastry, Cookie, Bun, Brioche, Bread Making
• 
  Kikkoman Panko Style Coating, Gluten-Free, 8 Ounces, 2 Pack
• 
  Anthony's Premium Nutritional Yeast Flakes, 1lb, Fortified, Gluten Free, Non GMO, Vegan
• 
  NutriBullet Pro - 13-Piece High-Speed Blender/Mixer System with Hardcover Recipe Book Included (900 Watts)

Nutrition Information

Yield

6 servings

Serving Size

1
Amount Per Serving Calories 152Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 3mgSodium 393mgCarbohydrates 36gFiber 8gSugar 4gProtein 18g

Nutrition facts may not be 100% accurate.

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Kathy Carmichael

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! 🙂

www.kathysvegankitchen.com/about-me