Who can say no to a plate of hot slap chips? But carb-phobia being what it is, vegetarians and meat-eaters are going to love the fabulous fries ideas below – that’s Crispy Baked Portobello Mushroom Fries https://bit.ly/1IrHuHV! They’re quick and easy, and oven baked, so are a healthy option. And Banters can substitute the Panko and flour for Banting breadcrumbs and still partake!
Crispy Baked Portobello Mushroom Fries
Time: 20 minutes
Portobello mushroom slices coated in breadcrumbs and baked until golden brown, crispy and delicious!
2 medium Portobello mushrooms, gills removed and sliced ½cm thick
½ cup flour
2 eggs, lightly beaten
¾ cup Panko breadcrumbs
¼ cup Parmigiano Reggiano (Parmesan), grated
salt and pepper to taste
1 Dredge the Portobello slices in the flour, dip them in the egg and then into a mixture of the Panko breadcrumbs, Parmesan, thyme, salt and pepper.
2 Place the mushroom slices on a wire rack on a baking sheet and bake in a preheated 220°C oven until golden brown, about 8-12 minutes.