Baked Parmesan & Panko Portobello Fries | Baked portobello fries breaded with fresh parmesan cheese and panko bread crumbs are a healthy baked snack, side dish or appetizer. Vegetable-based and deliciously crispy.
Fries are my FAVORITE.
Which is why I always try to make them a little bit healthier. Even just a little. I just need to justify being able to eat them! And that's also why I try to create other kinds of "fries" like these Bake Parmesan & Panko Portobello Fries.
But whether you have a love of french fries, like me, or just want to try something new and totally DELICIOUS, you'll love these portobello fries.
What you need to make portobello fries
To make these, I first bought some portobello caps. My grocery store had a package of portobello strips that had been pre-cut from portobello caps. If your store doesn't have that, they probably have a package of caps. Get those and then cut them into strips. (Remove any stems and the brown gills)
You'll also need:
- an egg
- some flour
- some seasonings
- parmesan cheese
- panko bread crumbs (crispy!)
- fresh or dried parsley
How to make Baked Parmesan & Panko Portobello Fries
Once your portobello strips are prepped, get your breading stations set up. One bowl for the flour and the spices. One bowl for the egg and a splash of water. And one bowl for the breadcrumbs, Parmesan and parsley.
Coat each strip with flour, then dip in the egg and then into the bread crumbs, pushing them into each strip. I always keep a dry hand and a wet hand when doing this.
After that, place them on a baking rack that is set on top of a baking sheet. This allows the air to circulate and helps the pieces get crispy while baking and stay that way. Every time I've made these, they've come out super crispy!
These portobello fries are so crunchy on the outside, and they actually don't taste overly mushroom-y. Sooo good! Try them out and let me know what you think!
Baked Parmesan & Panko Portobello Fries
- 170 grams Portobello Strips (about 2 portobellos caps, cut into strips + gills removed)
- 1 large egg
- splash of water
- ¼ cup all-purpose flour
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 cup panko bread crumbs
- ¼ cup freshly shredded Parmesan cheese
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley)
- Preheat oven to 400°F.
- Slice portobello caps into strips. Trim off stems and gills.
- Ready the three breading stations: One bowl with egg and splash of water, a second bowl with the flour and spices, and a third bowl with bread crumbs, parmesan and parsley.
- Designate one hand as your dry hand and one as wet. Place each portobello strip into the flour, then the egg, and finish with the bread crumbs.
- Place each breaded portobello strip on top of a baking rack that is on top of a cookie sheet.
- When they are all breaded, bake for 20 minutes, flipping halfway.
- Serve hot, along with a zesty sauce.
Nutritional information is an estimate. Values vary based on products used.