Name: Portobello Fries
Prep time: 10 min
Cook time: 20 min 9 s
Total time: 30 min 9 s
Yield: 6
Cuisine: American
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; 1/2 cup raw cashews; 1/4 cup stone-ground dijon mustard; 1/2 cup water

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

Although some experts suggest to only clean mushrooms with a clean towel and no water, I disagree. 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.

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.

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.
To avoid having to flip the portobello fries at the halfway point, I use my Copper Chef Crisper and “air-fryer” in the oven. Because the secondary pan is lifted from the pan beneath, it cooks the portobello fries on top and on the bottom without having to flip 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?

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.

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

6 servings

Portobello Fries

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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!

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

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 1/2 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.

CHOOSE YOUR COOKING METHOD

BAKING: PREHEAT THE OVEN TO 400 DEGREES

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 THE AIR-FRYER TO 400 DEGREES

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

Portobello Fries

HOW TO CHOOSE PORTOBELLO MUSHROOMS

HOW TO CLEAN AND PREPARE THE PORTOBELLO MUSHROOMS