Portobello Mushroom Fries

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.  

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. 

Dip each mushroom slice in the egg white and then coat in the breadcrumb mixture, pressing to adhere. 

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.

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.