If you're looking for a new way to enjoy portobello mushrooms, look no further. These meaty mushrooms are sliced, then coated in crispy breadcrumb topping. Hot out of the oven, they're served with a creamy ranch sauce. They're a perfect lower-carb alternative to regular french fries!

EatingWell.com, October 2020

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Recipe Summary test

active:
25 mins
total:
40 mins
Servings:
6

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Place a wire rack on a large rimmed baking sheet; coat with cooking spray. If using whole portobellos, twist off and discard stems; use a spoon to scrape off the brown gills from the undersides of the caps. Slice the caps 1/2 inch thick.

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  • Spread flour in a shallow dish. Lightly whisk egg whites and water in another shallow dish. Combine panko, Parmesan, rosemary, 1 teaspoon garlic powder, salt and pepper in a third shallow dish.

  • Dredge the mushroom slices in the flour, shaking off excess. Next, dredge in the egg white mixture. Finally, dredge in the panko mixture. Transfer to the prepared rack. Coat on all sides with cooking spray. Bake until browned and crispy, 15 to 18 minutes.

  • Meanwhile, combine mayonnaise, buttermilk, chives, dill and the remaining 1 teaspoon garlic powder in a bowl. Serve the sauce with the mushrooms.

Nutrition Facts

6 fries
280 calories; fat 17g; cholesterol 14mg; sodium 407mg; carbohydrates 25g; dietary fiber 5g; protein 8g; sugars 3g; niacin equivalents 3mg; saturated fat 4g; vitamin a iu 325IU.
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