Turn any vegetable into a fry and it’s bound to be good. Sweet potatoes, avocados, parsnips, squash, and yes, even portobello mushrooms are all excellent substitutions for the regular french fry. I had two different versions of portobello fries, ones coated in panko and others just lightly floured. Although both were good, this recipe is a little different and a little more special with the addition of grated parmesan. Serve this vegetarian side dish as an appetizer or side with cilantro lime aioli and you’ll be regretting not making more!
**Helpful tips and common mistakes
As far as fries go, this recipe is a standard recipe. The only difference is after you coat the mushrooms in flour and egg, you sprinkle parmesan rather than bread crumbs. Freshly grated will coat the portobellos better but you can also use already shredded cheese.
When preparing the mushrooms, you can choose to remove the gills or leave them be. Recipes that stuff the mushrooms usually call to the remove the gills to make more room, but they are generally left in. I tried the fries both with and without the gills and noticed a very subtle stronger earthy flavor with the fries with the gills. The gills can be slightly bitter so if you’re not a fan, feel free to scoop out them out.
Fry the portobello fries and serve with cilantro lime aioli. This aioli is my favorite dip so far and is perfect for the mushrooms. Maybe it’s all in my head but because these are mushrooms, they feel just a bit healthier than regular fries!
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