Baked Portobello Fries with Lemon-Dill Dip
These delicious vegan baked portobello fries are perfect for a healthy appetizer or snack!
Ingredients
For the mushroom fries:
- 2 large Portobello mushrooms - cut into 1/4" thick slices
- 1/2 cup of Panko or breadcrumbs
- 2-3 tbsp grated Parmesan cheese
- 1/4 tsp cayenne pepper or red pepper flakes
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of dried parsley or dried basil
- Salt and black pepper to taste
- 1 large egg - beaten
For the lemon-dill dip:
- 1/3 cup Greek yogurt
- 2 tbsp mayonnaise
- 1 garlic clove - minced
- 1 tbsp lemon juice
- Fresh dill - finely chopped or 2-3 teaspoon dried dill
- Pinch of salt
- Freshly ground black pepper to taste
Instructions
- To make the lemon-dill dip, combine the mayo and Greek yogurt in a small bowl.
- Then add the rest of the ingredients and mix well. Chill in the refrigerator until ready to serve.
- Preheat oven to 425F. Line a baking sheet with parchment paper.
- Set out two shallow bowls. In the first, beat the egg. And in the second bowl, mix together the bread crumbs, Parmesan cheese, cayenne pepper (or red pepper flakes), garlic powder, dried herbs, salt and pepper.
- One by one, dip the Portobello slices into the beaten egg and coat well, then transfer to the breadcrumb mixture and coat well again.
- Lay the coated mushrooms on the lined baking pan and bake for 10-15 minutes, or until lightly brown and crispy (flip the Portobello slices half way through the baking process).
- Serve hot with the chilled lemon-dill dip.
Notes
Tips on selecting Portobello mushrooms:
For mushrooms, looks do matter. So always go for plump, firm and solid mushrooms. Avoid the ones with dry and blemished skin. And once you get home and place them in the refrigerator, use them up within 3-4 days to ensure the best flavor and texture.
Tried this recipe?Let us know how it was!