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 mushroom pieces will cook evenly.

Now, assemble 2 wide bowls (to accommodate the longest portobello fry's size/length; sizes may vary); one bowl with plant-milk and the other bowl combine the bread crumbs, nutritional yeast, garlic powder, and garlic salt.

Dip each portobello piece into the plant milk, and then dip it in the bread crumb 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 pieces at the halfway point, I use my Copper Chef Crisper and air-fryer in the oven.

Dip each portobello stick into the plant milk mixture, and then dip it in the bread crumbs mixture, one at a time, until all the mushroom pieces are 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.

Since my noodles cooked in 13 minutes, I prepared the noodles while the mushrooms cooked.

Heat the sauce in a saucepan until heated through.

Once the spaghetti is drained, please return it to the pan and toss in 1 ½ cups of the sauce, keeping 1 ½ cups of sauce to add to the mushrooms' top.

In a shallow bowl or plate, add a small amount of pasta tossed in marinara sauce.

Then, add 4-5 pieces of cooked parmesan mushrooms over the top of the pasta.

Add some additional marinara sauce on top, and sprinkle with vegan parmesan cheese.

Add some basil leaves and parsley.

Then, dig in!