Satisfy your fry cravings without feeling guilty! These baked portobello “fries” may not be the crispy, carb-laden version of fries you are used to but they are sturdy enough to stand up to a hearty dose of bacon and shredded cheddar cheese to kill those traditional fry cravings!
These mushroom fries are first dipped in an egg mix, followed by a light coat of seasoned Parmesan cheese and baked just to the point of tender. Be careful not to over cook them. I have made the mistake of roasting a little too long, which resulted in a softer fry. Still edible with a fork, but not what I had intended!
I like to top them with cheddar and bacon because you get the contrasting texture from stringy cheese to the crisp, salty bacon pieces. The small addition of freeze dried chives gives just a hint of mild onion flavor with a beautiful pop of vibrant green. I’ve found that these fries are best hot out of the oven to preserve the firm fry body. They can get soft the longer they sit or the longer they bake so enjoy them right away!
Yields 2 servings of Smothered Portobello Mushroom Fries
- 2 large portobello mushroom caps
- 1/2 cup shredded Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne Pepper
- 1 large egg, beaten
- 3 strips bacon
- 1/4 cup shredded cheddar cheese
- 1 tablespoon dried chives, to garnish
1. Heat oven to 425 degrees and line a baking sheet with foil and/or non-stick spray. Slice the mushroom caps into ¼ in thick strips and cut the ends off at an angle to imitate a “French fry” cut.
2. In a small food processor, blend Parmesan cheese and seasonings until the mixture is well combined. Transfer the mixture to a shallow bowl or dish.
3. Beat the egg in a small bowl. Dip the mushrooms fries in the egg to coat.
4. Carefully roll the mushroom in the Parmesan mixture.
5. Place the mushroom fries on the prepared baking sheet and roast for about 10 minutes.
6. While the fries are baking, add bacon strips to a pan and fry over medium heat until crisp. Remove the bacon from the pan and allow to cool before “crumbling” or dicing with a knife.
7. Remove the fries from oven and cover with shredded cheese and crumbled bacon.
8. Bake for an additional 5 minutes or until cheese is melted. Top with dried chives and serve.
This makes a total of 2 servings of Smothered Portobello Mushroom Fries. Each serving comes out to be 280 Calories, 18.97g Fat, 4.45g Net Carbs, and 21.82g Protein
|Smothered Portobello Mushroom Fries||Calories||Fats(g)||Carbs(g)||Fiber(g)||Net Carbs(g)||Protein(g)|
|2 large (168g) portobello mushroom caps||37||0.59||6.5||2.2||4.3||3.54|
|1/2 cup shredded Parmesan cheese||166||10.94||1.36||0||1.36||15.14|
|1/2 teaspoon garlic powder||5||0.01||1.13||0.1||1.03||0.26|
|1/2 teaspoon smoked paprika||3||0.15||0.62||0.4||0.22||0.16|
|1/4 teaspoon cayenne pepper||1||0.08||0.25||0.1||0.15||0.05|
|1 large egg, beaten||72||4.75||0.36||0||0.36||6.28|
|2 strips bacon||161||12||0.5||0||0.5||11.7|
|1/4 cup shredded cheddar cheese||114||9.41||0.95||0||0.95||6.46|
|1 tablespoon dried chives||1||0.01||0.13||0.1||0.03||0.04|
|Per Servings (/2)||280||18.97||5.9||1.45||4.45||21.82|