• Cooking Time: 3-4
  • Servings: 4
  • Preparation Time: 10


I serve these tasty "fries" with marinara sauce sprinkled with a little salt while still hot, but we also love them cold. The recipe comes from foodnetwork.com from Down Home with the Neelys.


  • Peanut oil, for frying
  • 5 large portobello mushrooms
  • 1/2 cup all-purpose flour
  • 1 1/2 cups panko bread crumbs
  • 1/4 cup finely grated Parmigiano-Reggiano cheese
  • 2 Tbsp. finely chopped fresh parsley leaves
  • 1/2 tsp. red pepper flakes
  • Salt and fresh ground black pepper
  • 3 eggs, lightly beaten


  • Preheat oil in a deep-fryer to 350º F.
  • Remove the gills and stems from the underside of the mushrooms and trim the edges off. Slice into ¼-inch strips.
  • Measure flour into a pie plate. In another pie plate or bowl, combine panko, Parmigiano, parsley, red pepper flakes and salt and pepper.
  • Dredge the mushrooms in flour, followed by the egg wash and finally in the panko.
  • Working in batches, place the breaded mushroom slices in the hot oil and fry for 3 to 4 minutes, until golden brown. Drain on a paper towel lined sheet tray. Makes 4 servings

Author Credit: Down Home with the Neelys

Website Credit: http://www.foodnetwork.com

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