Wednesday, May 25, 2011

Portobello Mushroom Fries

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My hubby is one smart and inventive man. I really really wanted to make Portobello Mushroom Fries that I spied on How Sweet It Is, but when I got ready to make them and looked in the pantry, I realized I was running very low on bread crumbs. The recipe calls for just about 2 cups of bread crumbs and I had no where near 2 cups. So I whined and complained to my husband and told him how much I was hoping to make the Mushroom Fries for dinner and do you know what he suggested? That I crunch up some seasoned croutons to make up for the breadcrumbs I was missing! It was genius I tell you, genius! Not only did it work great, but the croutons added a little extra flavor to the breading. I loved these mushrooms. Jessica posted an amazing looking smoky cheese sauce to accompany the fries, but do you think I had any of the ingredients on hand when I didn't even have breadcrumbs? Um yea, that's a big fat NO! I just drizzled a little extra balsamic on and still really loved these fries.  
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Portobello Mushroom Fries
From How Sweet It Is
Printable Version


Ingredients
4 portobello mushroom caps, sliced
2 egg whites (or 1 whole egg)
1 1/2 cups panko bread crumbs
1/4 cup flour
1/4 cup seasoned bread crumbs 
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon smoked paprika (I didn't have smoked, so used regular)
1/2 cup balsamic vinegar


Directions
Preheat oven to 450 degrees. Line a baking sheet with foil and place a wire rack on top. Spray it with non-stick cooking spray. Add bread crumbs, flour, salt, pepper, and paprika to a bowl and mix. In a smaller, shallow bowl, lightly beat 2 egg whites. 
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Dip each mushroom slice in the egg white and then coat in the breadcrumb mixture, pressing to adhere. 
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Lay the covered slices on the wire rack and repeat until done. Spray each slice with cooking pray before placing in oven. Bake for 7 minutes, then flip and spray the other side with cooking spray. Bake for another 7 minutes.
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While the mushrooms are cooking heat the vinegar in a small saucepan over medium heat. Allow it to simmer then reduce to low hear, cooking until syrupy and thick, about 5-7 minutes. Let sit at room temperature to thicken a bit more. Drizzle the balsamic over mushrooms.
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1 comment:

  1. I have been wanting to try these ever since Jessica posted them, but haven't had a chance to yet. Yours look delish!

    ReplyDelete

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