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Portobello Fries with Cilantro Lime Aioli

Course Appetizer, Side Dish, Snack
Cuisine American
Keyword vegetarian
Total Time 20 minutes
Servings 2
Author Cherry on My Sundae


Cilantro lime aioli

  • 1 clove garlic
  • 1 oz cilantro stems included
  • juice of 1 lime
  • ½ cup mayonnaise
  • ½ teaspoon salt


  • Oil for frying
  • 3 portobello mushrooms stems removed
  • ½ cup flour
  • 1 teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 eggs whisked
  • 1 cup grated parmesan


  • Prepare the cilantro lime aioli. Combine all of the ingredients in a blender and blend until smooth. Set aside.
  • Pour enough frying oil into a deep saute pan until it's about ½ inch high. Preheat to 350 degrees F.
  • Slice mushroom caps into 1 inch thick slices. Set aside.
  • Combine flour with seasonings from garlic salt - black pepper in a medium bowl. Whisk eggs in a separate bowl. Put parmesan in a third bowl.
  • Dredge the sliced mushrooms in flour. Dip them in the egg then coat with shredded parmesan. Carefully drop the mushrooms into the 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.