Portobello Mushroom Fries
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!
Servings: 6 servings
Calories: 143kcal
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
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- Cut the portobello mushrooms equally so they cook at the same rate.
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- Preheat the oven or the air fryer before adding the portobello fries.
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- Instead of using large portobello mushrooms, try smaller mushrooms in this air fryer mushroom recipe.
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- 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.
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- For a gluten-free option, use gluten-free breadcrumbs.
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- 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
Calories: 143kcal | Carbohydrates: 16g | Protein: 8g | Fat: 1g | Polyunsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 319mg | Potassium: 445mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 2mg