Baked Portobello Mushroom Fries

From Jeanette's Healthy Living 

Instead of regular bread crumbs, I used whole wheat Panko Breadcrumbs which are nice and light in texture. I also used fresh minced garlic in place of garlic powder, and served these "fries" with Pesto. For a gluten-free version, try crushed crispy brown rice cereal.


  • 1/2 cup Whole Wheat panko bread crumbs
  • 2 tablespoons shredded Parmesan cheese
  • 1/4 teaspoon Creole seasoning
  • 1 garlic, minced
  • 1/8 teaspoon dried oregano
  • salt and pepper
  • 2 Portobello Mushrooms, cut into 1/2" slices
  • 2 eggs, beaten
  • Pesto, for serving, optional
  • fresh minced chives, for garnish, optional


  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with parchment paper.
  3. Mix Panko bread crumbs, Parmesan cheese, Creole seasoning, garlic, oregano, salt and pepper in a shallow bowl or pie plate.
  4. In a medium bowl, beat the eggs.
  5. Dip the portobello slices in the beaten eggs, letting the excess drip off. 
  6. Transfer to the bowl with the bread crumb mixture, coating boat sides of the mushrooms thoroughly.
  7. Place the breaded mushrooms on the baking sheet and bake 10-15 minutes, turning over about half way through.
  8. Sprinkle with minced chives and serve with Pesto, if desired.