0/5
(0 Votes)
Ingredients
- 4 large portobello mushroom caps
- Olive oil for drizzling
- plus 1/4 cup steak seasoning blend such as Montreal
- or salt and black pepper
- 2 eggs beaten
- 1/4 cup flat leaf parsley chopped
- 1 cup Italian bread crumbs
- 1/2 cup shredded or grated Parmesan cheese
Preparation
Step 1
Preheat grill pan over medium high to high heat. Scrape gills off the underside of portobello mushroom caps with a spoon. Brush caps with damp cloth to clean them. Drizzle caps with oil to keep them from sticking to grill and season the caps with steak seasoning or salt and pepper. Grill mushrooms 3-4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes.
Slice grilled caps into 1/2” strips. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook fries over medium heat heat in enough olive oil to coat a non-stick skillet in a thin layer, about 1/4 cup. Fries will brown in 2-3 minutes on each side.