Baked Portobello Fries
Baked Portobello Fries
Ingredients
For the aioli
- 1 head garlic
- 1 teaspoon lemon juice
- 1 pinch salt
- 1 cup mayonnaise
- 1/4 teaspoon Tabasco
- chopped fresh herbs optional
For the mushroom fries
- 4 portobello mushroom caps 8 ounce packet, grit removed with damp paper towel
- 1 1/2 cups panko bread crumbs
- 1/4 cup plain bread crumbs
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 2 eggs egg whites
- olive oil spray
- fresh thyme leaves for garnish
Instructions
- Preheat oven to 450 degrees F.
- Line a baking sheet with aluminium foil and place a wire rack on top. Spray the rack with non-stick spray.
Prepare the aioli
- Cut off the top of the garlic head, exposing all of the cloves and season with salt and pepper. Wrap tightly in aluminium foil, and roast in the oven until soft and caramelized, about 35 minutes.
- Allow the garlic to cool, and squeeze out the cloves into a small bowl. Mash the roasted garlic with the back of a wooden spoon.
- Combine the remaining ingredients and set aside to serve with the mushroom fries.
Make the mushroom fries
- Slice the mushroom caps into 1/2-inch slices. Set aside.
- Combine the panko, plain bread crumbs, flour, salt, pepper and paprika in a medium sized bowl.
- In a smaller bowl, lightly beat 2 egg whites.
- Dip each mushroom slice in the egg white, then coat with the breadcrumb mixture, pressing to adhere. Lay the breaded mushrooms on the wire rack and repeat with the other slices.
- Spray each slice with olive oil spray and bake in the oven for 7 minutes.
- Flip the mushrooms, spray with olive oil spray and bake for another 7 minutes.
- To serve, sprinkle some fresh thyme leaves for garnish.