Portobello Mushroom Fries

1. 1

   Spoon out the insides of the mushrooms, including the stems, carefully so not to break the rim. Cut each mushroom into as many 3/4 to 1 inch wide strips as allows.

2. 2

   Mix the panko, thyme and the grated Parmesan cheese together.

3. 3

   Set up three stations: 1. bowl of Wondra, 2 bowl of eggs and 3. bowl of panko/cheese/thyme

4. 4

   Dip the mushroom strips, one at a time in the Wondra, then the egg, then the panko.

5. 5

   Have a large saute pan filled with about an inch of hot oil and saute the strips on both sides. Drain on paper towels.

6. 6

   Serve with a sprinkle of sea salt and pepper or with a squeeze of fresh lime.

* Per serving · 4 servings · Values may vary.

No additional tips available.