Description
A plant-based twist on a classic snack, these Portobello Mushroom Fries offer a satisfying crunch with juicy interiors and a delightful umami flavor.
Ingredients
Scale
- 3 large portobello mushroom caps
- 1/2 cup all-purpose flour
- 2 large eggs, room temperature
- 1 cup plain panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Ranch dressing for dipping
Instructions
- Preheat your air fryer to 375°F (190°C) for 3 to 5 minutes.
- Clean the mushroom caps with a damp paper towel, remove stems and gills.
- Slice each mushroom cap into 1/2 inch strips.
- In a shallow bowl, add the all-purpose flour.
- In another bowl, beat the eggs until smooth.
- Mix the panko breadcrumbs, Parmesan, garlic powder, onion powder, paprika, salt, and pepper in a third bowl.
- Dredge each mushroom strip in flour, then dip into the beaten eggs.
- Roll the strips in the breadcrumb mixture, pressing lightly to adhere.
- Place the breaded mushrooms in a single layer in the air fryer basket.
- Lightly spray with cooking spray.
- Air fry for 7 to 9 minutes, shaking halfway through for even cooking.
- Serve warm with ranch dressing or your dip of choice.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days; reheat in the air fryer to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg