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!

Serves 2

705

Portobello fries with cilantro lime aioli

20 minTotal Time

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Ingredients

Cilantro lime aioli
• 1 clove garlic
• 1 oz cilantro, stems included
• juice of 1 lime
• 1/2 cup mayonnaise
• 1/2 tsp salt
Fries
• Oil for frying
• 2 portobello mushrooms, stems removed
• 1/2 cup flour
• 1 tsp garlic powder
• 1/2 tsp Italian seasoning
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 eggs, whisked
• 1 cup grated parmesan

Instructions

1. Prepare cilantro lime aioli. Combine all of the ingredients in a blender and blend until smooth. Set aside.
2. Preheat frying oil to 350 degrees F.
3. Slice mushroom caps into 1 inch thick slices. Set aside.
4. Combine flour with seasonings from garlic salt - black pepper in a medium bowl. Whisk eggs in separate bowl. Put parmesan in a third bowl.
5. Dredge sliced portobello in flour. Dip in the egg then coat with shredded parmesan. Carefully drop into hot oil and fry until golden brown, about 3-4 minutes, flipping halfway through. Remove from oil and drain on paper towels. Serve with cilantro lime aioli.

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https://www.cherryonmysundae.com/2014/05/portobello-fries-cilantro-lime-aioli.html

**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!

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.