Baked or Air Fryer Portobello Mushroom Fries

5 from 2 votes

Baked or air fried portobello fries breaded with fresh parmesan cheese and panko bread crumbs are a healthy baked snack, appetizer, or side dish.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer

Cuisine: Canadian

Servings:

Calories: 285kcal

Prep the mushrooms: 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 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.

Preheat oven to 400°F.
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.

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.

I used to 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.

Try changing up the spices to your preference.

Skip the parsley if don't have it.

You can spray the breaded mushrooms with cooking oil before baking or air-frying if you want to.

This recipe is easily doubled or tripled.