Oil-Free Baked Portobello Fries
Crispy on the outside, tender on the inside, these baked portobello fries are vegan and completely oil-free. To make gluten-free portobello fries, substitute rice flour and gluten-free bread crumbs.
Servings: 2
Calories: 268kcal
Ingredients
- 2 portobello mushrooms
- 1/3 cup unbleached all-purpose flour or whole wheat flour
- 1/2 cup aquafaba, soy milk, or other non-dairy milk (see notes)
- 1 cup panko or other dried breadcrumbs
- 1-2 teaspoon Creole seasoning
Instructions
- Preheat oven to 425F. Line a baking sheet with parchment paper.
- Trim the stalks of the mushrooms. If desired, you can scrape out the gills (but I find the mushrooms break easily and doing this doesn’t make much difference). Slice mushrooms 1/4-inch thick.
- Put the flour, aquafaba (or other liquid), and panko into shallow plates. Dredge a mushroom slice in the flour, coat with aquafaba, and then press into the breadcrumbs, making sure it’s completely covered. Place on lined baking sheet and repeat with remaining mushrooms.
- Bake at 425 until crispy on the outside but still tender inside, about 12-15 minutes. You may turn the fries over halfway through if you want them extra crispy.
- Serve with Horseradish Comeback Sauce, below. They also make a great portobello burger.
Video
Notes
Aquafaba is the liquid from cooked or canned beans (usually chickpeas). It makes a great substitute for egg in this recipe, especially if you let it refrigerate it beforehand (it's thicker and more egg-like cold). Soy milk, almond milk, and other non-dairy milks also work, but they work better with a little flax seed meal added to make them thicker. Try adding 1/2 teaspoon of ground flax and allow to thicken for a few minutes.
If your bread crumbs are seasoned, use less Creole seasoning to avoid over-salting.
Nutrition
Serving: 1serving | Sodium: 319mg | Sugar: 3.66g | Fiber: 2g | Calories: 268kcal | Protein: 10g | Carbohydrates: 54g
