Portobello Fries – Baked or Fried

Crispy Portobello Fries coated in Panko with your choice of seasonings, then baked or fried until they become crispy, crunchy perfection.

Fried mushrooms are everywhere on menus in the Midwest. I grew up eating them, and they’ve always been a favorite. Button mushrooms are most commonly used in those recipes, however, and the first time I tried Portobello Fries I knew I’d never go back.

Portobello mushrooms are much “meatier” than other mushroom varieties, making them the perfect choice for breading. And they’re so versatile: I’ve made them for a main vegetarian course and for a tasty appetizer at a football party.

I’ve even made them for lunch, just for me!

The best part about making Portobello Fries is that they’re easy to customize so they turn out just the way you like them. Mix different seasonings into the Panko breadcrumbs for a different flavor each time. Or make new dipping sauces to try.

If you’re serving these at a party, make the “plain” version and serve them with a few different dipping sauces!

How to make Portobello Fries

You can either bake or fry them. Both are delicious, it’s really your personal preference. I prefer to bake them because they come out just as crispy and it’s much less messy. You can bake them in the oven or the air fryer, and I’ll give you instructions for both.

The method for preparing them is the same regardless of how you choose to cook them. Dredge in flour, dip in egg then coat with Panko breadcrumbs. That part can be a bit messy, but it’s easy!

Seasonings for Portobello Fries

You can make these Portobello Fries with just the Panko breadcrumbs – no seasoning mixed in – and they’ll be delicious. But if you’re looking for more of a flavor punch, mix in one of these seasoning mixes with the Panko. Start with a tablespoon and add more if that’s your preference.

• Cajun or Blackening Seasoning
• Steak Seasoning – I like McCormick’s brand our you can make your own
• Jerk Seasoning
• Taco or Fajita Seasoning
• Italian Seasoning
• Grated Parmesan Cheese
• Crushed Red Pepper

Dipping Sauces for Portobello Fries

I’m such a dipping sauce lover, so this part is where I go a little crazy. You can dip these fries into just about anything, even your standard ketchup, pizza sauce, mayo, mustard or ranch dressing.

If you’re looking for something a bit more exciting, try making one (or several) of these delicious dipping sauces. Keep in mind that all of these dipping sauces will taste best if they have at least 30 minutes to allow their flavors to meld. You can also double any of these recipes if you prefer more sauce.

After each dipping sauce, I’ve recommended which seasonings I believe go best with each dipping sauce, so you can double up on the flavors!

1. Spicy Ketchup – 1/4 cup ketchup, 1/2-1 tsp hot sauce, 1/4 tsp chili powder (optional) (Best with plain seasoning)
2. Lemon Aioli – 1/3 cup mayonnaise, 1 minced garlic clove, 1/2 tsp lemon zest, 2 tsp fresh lemon juice, large pinch salt and freshly ground black pepper (Best with Cajun, Steak, Italian or Parmesan)
3. Cilantro Lime Aioli – 1/4 cup mayonnaise, 3 tbsp fresh finely chopped cilantro leaves, 1 tbsp minced jalapeño, 1/2 minced garlic clove, 1 tsp grated lime zest, 1/4 tsp ground cumin, and a large pinch of salt (you can also use a small blender for a smoother consistency) (Best with plain, Taco or Fajita Seasoning)
4. Creamy Horseradish – 1/4 cup sour cream, 1 tbsp prepared horseradish, 1 tsp Dijon mustard (optional), a pinch of coarse salt (Best with Steak Seasoning)
5. Basil Aioli – 1/4 cup mayonnaise, 2 tbsp finely chopped fresh basil, 1/2 tsp minced garlic, 1/2 tsp grated lemon zest, a squeeze of fresh lemon juice (Best with Italian Seasoning or Parmesan)
6. Chipotle Aioli – 1/4 cup mayonnaise, 1 tbsp fresh lime juice, 1 tbsp adobo sauce (from a can of chipotle peppers), 1/2 tsp minced garlic, a small pinch of coarse salt (Best with plain, Taco or Fajita Seasoning)
7. Barbecue Ranch Sauce – 1/4 cup mayonnaise, 1/4 cup sour cream, 1/4 cup barbecue sauce, 1 tbsp ranch dip mix (Best with plain)
8. Avocado Lime Ranch Dressing (we eat this with pretty much everything!)

Bake them on a wire rack

Just like these foolproof Crispy Baked Lemon Pepper Chicken Wings, I bake my Portobello Fries on an oven-safe wire rack placed on a sheet pan. This elevates the fries so they get crispier all the way around. You can also place them directly on a sheet pan, just be sure to turn them once halfway through cooking.

Portobello Fries – Keto Version

For Keto Portobello Fries, I recommend omitting the flour and replacing the breadcrumbs with either finely crushed pork rinds or whey protein isolate. While I haven’t made the keto version yet myself, I’ve used both as a breading in the past and they work really well.

If whey protein isolate seems like a strange breading replacement, check out my Pickle-Brined Keto Fried Chicken and you’ll see how crispy they turn out!

If you like getting your veggies in while enjoying comfort food, these Baked Parsnip Fries are another great option.

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Portobello Fries - Baked or Fried

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Crispy portobello fries coated in panko and your choice of seasonings, then baked or fried until they become crispy, crunchy perfection.

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Ingredients

• 5 portobello mushrooms, wiped clean and stem & scales removed, then cut into strips (about 6-8 per mushroom, depending on their size)
• 1/2 cup all-purpose flour
• 3 eggs, beaten
• 1 1/2 - 2 cups panko breadcrumbs
• pinch of coarse salt & a few turns of freshly ground black pepper

FOR FRYING

• Peanut or canola oil

FOR BAKING (oven or air-fryer)

• Cooking oil spray

Instructions

Place the eggs, flour and panko breadcrumbs in separate shallow dishes. If mixing in seasonings, stir it into the breadcrumbs now (see post for ideas).

Coat the mushroom slices in flour, then egg, then the breadcrumbs. Follow the directions below for whichever method you'll be using to cook them.

FOR FRYING

Pour the oil into a large, deep skillet at least 2 inches of oil up the sides. Heat over medium-high heat until the oil reaches 350F (I usually just add it when the oil starts shimmering).

Cooking in batches so as not to overcrowd your pan, fry the mushroom slices for 3-4 minutes or until they're golden brown and crispy.

Place them on paper towels as you go to soak up the excess oil while you finish the rest. Season them to taste and serve them alone or with your favorite dipping sauces.

FOR BAKING IN THE OVEN

Preheat your oven to 425F.

Place a sheet of parchment paper or tinfoil over a sheet pan (solely to help with cleanup), then top it with an oven-safe wire rack. Spray the baking rack with cooking spray.

Spray the top of the mushrooms with cooking spray, then place them sprayed-side down on the wire rack. Spray the tops of the mushrooms, then bake them for 10-12 minutes or until they're golden brown and crispy. Season them to taste and serve them alone or with your favorite dipping sauce.

FOR BAKING IN THE AIR FRYER

Spray the top of the mushrooms with cooking spray, then place them sprayed-side down in the air fryer basket. Spray the tops of the mushrooms, then bake them for 7 minutes or until they're golden brown and crispy, turning them halfway through. Season them to taste and serve them alone or with your favorite dipping sauce.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 514Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 140mgSodium: 688mgCarbohydrates: 74gFiber: 6gSugar: 7gProtein: 19g

This data was provided and calculated by Nutritionix.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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