Baked Parmesan & Panko Portobello Fries | Baked portobello fries breaded with Parmesan cheese and light and crispy panko bread crumbs are a delicious and easy-to-make snack, side dish, or appetizer and are perfect for a game day spread. You can bake or air fry these cheesy, breaded portobello mushrooms, and both methods are quick!
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Fries are my FAVORITE, I'm sure you could tell just by browsing my many favorite loaded fries and poutine recipes like my Greek fries, Loaded Chili Fries, Pizza Fries, and Taco Fries.
Because I love fries and variations on fries, I play around and test a lot of recipes and that's how I came up with Avocado Fries and these crispy portobello mushroom fries.
What are portobello fries?
Portobello fries are breaded portobello mushroom slices that are baked or air fried. Portobello mushrooms are mushrooms with large caps, about the size of the palm of your hand.
What you need to make portobello fries
See the recipe card below for exact amounts.
- the mushrooms: you'll need some large portobello mushrooms. My grocery store sells portobello mushroom caps and also packages of slices, so you can buy either. I show you below how to prepare the mushroom caps.
- the breading: to make the breaded mushroom slices you'll need to set up bowls for the seasoned flour, the egg, and the panko breadcrumbs
- the flavors: for this recipe, I keep it kind of simple with just garlic powder and onion powder in the flour and then shredded parmesan cheese and parsley to flavor the breadcrumbs.
Substitutions
✔ This recipe is vegetarian
Feel free to change up the spices in the flour. Use fresh or dried parsley in the breadcrumbs or use your favorite herb.
Want it spicy? You can either add chipotle chili powder or cayenne powder to the flour with the other spices or add a tablespoon of hot sauce with the egg to add a bit of spice.
How to make Baked Parmesan & Panko Portobello Fries
Prep Tips
- set up three bowls for a breading station
- for baking: place a baking rack on top of a baking sheet
- for air frying: spray an air fryer basket
How do you clean a portobello mushroom?
To clean the portobello mushrooms first break off the stems if they are still on your mushrooms. I buy just caps (without the stems). Next, use a spoon to scrape up the brown gills. They are edible but I prefer to remove them.
You don't need to wash mushrooms. You can wipe them with a damp paper towel or washcloth. If you prefer to wash them, make sure to dry them thoroughly. Excess water on the mushrooms can make them soggy during cooking.
Once the mushrooms are cleaned, slice them into thick slices. These will be your fry shapes.
Next, get your breading stations set up. Use one bowl for the flour and the spices. Use another bowl for the egg and a splash of water. And use one more bowl for the breadcrumbs, Parmesan cheese, and parsley. You'll dip the mushrooms into each bowl in turns.
RECIPE TIP: Use one hand as your 'dry' hand and one as a 'wet' hand. Your dry hand picks the mushrooms up from the bowls of dry ingredients and your wet hand only picks up the mushroom from the egg! This helps prevent coating both of your hands in the breadcrumbs.
Start with coating the mushroom in the flour. The flour is what will help the egg stick to the mushroom and the egg helps the bread crumbs stick, so each step is important in this recipe.
Next coat the floured mushroom slice in egg.
Finish by dipping the egg-coated mushroom in the bread crumbs. Press the breadcrumbs into the mushroom to coat them well.
To bake the mushrooms place the coated mushrooms onto the 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. You can spray them with oil if you want to but it's not necessary.
Bake at 400°F for 20 minutes, flipping them over halfway. Serve them hot, while they are crispy.
How to Make Air Fryer Portobello Mushroom Fries
- Clean and slice portobello mushroom caps.
- Coat the mushrooms in the flour, egg, and then panko breadcrumbs.
- Spray an air fryer basket.
- Place the mushrooms in the basket and air fry at 350°F for 4-5 minutes.
- Turn the mushroom fries over and air fry for another 4-5 minutes or until golden brown and crispy. Serve hot.
Note: Know your air-fryer or keep an eye on the time. I have the Cuisinart Convection Toaster Oven Air Fryer and I suspect that it cooks a bit faster than some air fryers.
What to serve with Portobello Fries
If you want to serve your portobello fries as a snack or gameday appetizer, I like to serve them alongside a dip. In these photos, I serve them with my Greek Tzatziki sauce, but these would also be good with my Gochujang Aioli for something with a bit of spice, my herby Whipped Riccota Dip, or my Creamy Avocado Sauce.
Equipment
For baking, I use a cooling rack on top of a baking sheet to help the air circulate around the mushrooms while they cook.
For air frying, I use my Cuisinart Convection Toaster Oven Air Fryer.
Storage
These portobello fries are best served right after making them, but you can reheat them in the oven or air fryer for a few minutes, just until warmed through.
More Appetizer Recipes
If you want to serve these as part of a game day spread, you could pair them with similar snacks like my breaded and baked Avocado Fries, Cheeseburger Spring Rolls, or my Breaded Cauliflower Bites!
Tips + FAQs
The brown gills on a portobello mushroom are edible, but I prefer to remove them. In recipes where you're sauteing the portobello, the brown gills can lend a brownish color to your dish.
Recipe
Baked Parmesan & Panko Portobello Fries
Equipment
- Baking Sheet and
- Baking Rack or
- Air Fryer I use Cuisinart Convection Toaster Oven Air Fryer
Ingredients
- 170 grams Portobello Strips (about 2 portobellos caps, cleaned + cut into strips)
- 1 large egg (plus a 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)
Instructions
- Preheat oven to 400°F.
- Trim the stems off of the caps. Use a spoon to scoop out the brown gills. Slice the portobello caps into thick strips, about half an inch to an inch thick.
- Set up the three breading stations: One bowl with egg and a splash of water, a second bowl with the flour and spices, and a third bowl with bread crumbs, Parmesan cheese, and parsley.
- Bread the mushrooms: Designate one hand as your dry hand and one as your wet hand. Place each portobello strip into the flour and coat them using your dry hand and then place it in the egg. Using your wet hand, coat the mushroom in the egg and then place it into the breadcrumbs. Use your dry hand to coat the mushroom in the bread crumbs.
To Oven Bake
- Place each breaded portobello strip on top of a baking rack that is set on top of a cookie sheet.
- When all mushroom strips are breaded, bake them for 20 minutes, flipping halfway, until crispy and golden brown.
- Serve hot.
To Air Fry
- Spray an air fry basket with cooking oil. Place the breaded mushrooms in the basket and cook at 350°F for 8-10 minutes, flipping halfway. *see notes
Video
Notes
- I use the Cuisinart Convection Toaster Oven Air Fryer and I think it might cook faster than other air fryers so keep an eye on your mushrooms while they cook.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate. Values vary based on products used.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
Originally published February 22, 2018, updated January 20, 2023, to add a video, new photos, and air fryer instructions.
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Albert Bevia
This is such a brillaint idea! I would have never thought of using portobello mushrooms in this way, these fries look insane good, love the panko bread crumbs for that extra crunch