Portobello Mushroom Fries
Crispy portobello mushroom fries are simple to make and require only a few ingredients. Enjoy them on their own or with your favorite dipping sauce for an amazing appetizer/side dish!
These portobello mushroom fries have a light, crispy exterior due to the panko breadcrumbs and a slightly “meaty” interior due to the portobello mushroom variety. Plus, the option of doing oven-fried mushrooms creates a much lighter end product that is perfect as a snack or side dish. (If you choose a different vegan-friendly dipping sauce, these are also vegan fried mushrooms since the recipe doesn’t require eggs for the breading!)
I tried portobello fries at an event and thought they would be fun to recreate. The advantage of frying (or baking/air frying) mushrooms versus meat (e.g. pork or shrimp) is that mushroom is hard to overcook. So, if you choose the air fry/baking methods and want the fries extra golden brown, you can cook them a few minutes longer.
Recipe Notes
- Additional Seasonings: This recipe only has salt and pepper seasoning for the mushrooms. However, you could add other seasonings/spices for more flavor such as:
- Cayenne pepper, garlic powder, onion powder, Cajun seasoning, Italian seasoning, grated parmesan, etc.
- Sauces: I listed the ingredients for a simple sriracha mayo in the recipe card below. However, some other good dipping sauces for fried mushrooms include:
- Garlic/lemon/ aioli, ranch dressing, mustard dip, ketchup, etc.
Portobello Mushroom Fries
Ingredients
- 5-6 portobello mushrooms
- 3/4 cup all-purpose flour 90 grams
- 3/4 cup ice-cold water 180 grams
- 1/2 tsp salt adjust to taste
- 1/4 tsp black pepper adjust to taste
- 2 cups panko breadcrumbs
- oil spray
Sriracha Mayo Sauce (optional, more options in post above)
- 1/4 cup kewpie mayo
- 1 Tbsp Sriracha
- 1/2 Tbsp rice vinegar
- salt to taste
Instructions
- Give the mushrooms a quick rinse and wipe clean. Remove the stems. Scrap the black gills on the bottom side of the mushroom with a spoon.
- Cut the mushroom into roughly 1/2″ thick slices.
- Add the panko breadcrumbs to a bowl.
- Mix the flour, salt, black pepper, and ice water together in a separate bowl until smooth. The consistency should be just thick enough so that it can stick onto a mushroom slice.
- Use a fork to dip the mushroom slices in the flour and water batter. Let the excess batter drip off the mushroom.
- Dip the coated mushrooms into the panko. Use your hands to pack the panko onto the mushrooms well and shake off the excess panko. Set aside.
- If making the sriracha mayo sauce: mix all ingredients in a bowl. Taste and adjust seasonings as needed.
Baking (Oven)
- Preheat your oven to 425F. Optional: Place a sheet of parchment paper over a sheet pan.
- Place the breaded mushrooms on the sheet pan, evenly spacing them apart. Spray both sides of the fries with cooking spray.
- Bake for up to 15-20 minutes or until they’re golden brown and crispy, flipping over halfway through baking.
- Serve alone or with your favorite dipping sauce.
Baking (Air Fryer)
- Preheat the air fryer to 425 F.
- Place the mushrooms into the air fryer basket. Spray both sides of the fries with cooking spray.
- Bake them for 8-10 minutes or until they’re golden brown and crispy, turning them halfway through.
- Serve alone or with your favorite dipping sauce.
Frying
- Pour at least 2 inches of vegetable oil into a deep pan/pot. Heat the oil to 350F.
- Fry the mushroom fries in batches. Fry for 3-4 minutes, or until golden brown and crispy.
- Place the fries on paper towels to remove excess oil. Optionally serve with a dipping sauce.
How to Make Portobello Mushroom Fries
Give the mushrooms a quick rinse and wipe clean. Remove the stems. Scrap the black gills on the bottom side of the mushroom with a spoon.
Cut the mushroom into roughly 1/2″ thick slices.
Add the panko breadcrumbs to a bowl. Mix the flour, salt, black pepper, and ice water together in a separate bowl until smooth. The consistency should be just thick enough so that it can stick onto a mushroom slice.
Use a fork to dip the mushroom slices in the flour and water batter. Let the excess batter drip off the mushroom.
Dip the coated mushrooms into the panko. Use your hands to pack the panko onto the mushrooms well and shake off the excess panko. Set aside.
If making the sriracha mayo sauce: mix all ingredients in a bowl. Taste and adjust seasonings as needed.
Method 1: Baked Portobello Fries (Oven)
Preheat your oven to 425F. Optional: Place a sheet of parchment paper over a sheet pan.
Place the breaded mushrooms on the sheet pan, evenly spacing them apart. Spray both sides of the fries with cooking spray.
Bake for 15-20 minutes or until golden brown and crispy, flipping over halfway through baking.
Serve alone or with your favorite dipping sauce.
Method 2: Air Fryer Portobello Fries
Preheat the air fryer to 425 F. Place the mushrooms into the air fryer basket. Spray both sides of the fries with cooking spray. Bake them for 8-10 minutes or until golden brown and crispy, turning them halfway through.
Serve alone or with your favorite dipping sauce.
Method 3: Deep Frying
Pour at least 2 inches of vegetable oil into a deep pan/pot. Heat the oil to 350F. Fry the mushroom fries in batches. Fry for 3-4 minutes, or until golden brown and crispy. Place the fries on paper towels to remove excess oil. Optionally serve with a dipping sauce.
