My fry-ophile obsession continued this evening with homemade Portobello mushroom fries inspired from a recent brunch at Bottega Louie in Los Angeles. (Even though SF is the best city in the state, this place is worth a visit if you ever find yourself lost and hungry in Lala land.)
I found this dee-lish recipe on A Cozy Kitchen and used it for inspiration for my very own oven-baked mushroom magic. (Even though they are doused in breadcrumbs, they’re still pretty darn healthy.) Between hubby and myself, we just finished the entire plateful and are scrumptiously filled to the brim.
What You Need:
2 tablespoons of Parmesan cheese
Pinch of red chili powder
Pinch of oregano
Salt and Pepper
3 Portobello mushrooms
2 large eggs (whites work fine too) beaten
Mint Yogurt Dip:
2 teaspoons olive oil
Fist-full of fresh mint leaves, finely chopped cup packed basil leaves
2 garlic cloves, super-finely diced
Salt and pepper
1/2-cup Greek yogurt
What to Do:
Slice mushrooms into 1/2-inch thick slices. On a large plate, mix together breadcrumbs, cheese, and spices. In a bowl, whisk together eggs. Dip mushroom slices in eggs and then breadcrumbs. Place on a wax paper-lined and Pam-sprayed baking sheet. Bake in a 425 degree oven for 12 minutes; flip once.
In a small bowl, mix together all ingredients. Serve fries warm with a bit of salt and dash of lemon to finish.