Portobello Fries

Appetizers, Dinner, Sides, Snacks

Not sure if you all recall, but a few months ago a reporter asked Kate Moss what one of her favorite quotes was. She replied with: “Nothing tastes as good as skinny feels.” Umm…isn’t that hilarious…and sorta sad? I mean, I’m grateful for her honesty. Thank heavens she’s not that skinny while scarfing down hamburgers and fries on a daily basis. I’m glad she came clean about depriving herself of all things awesome.

When I’m really super bored, I sometimes dream about what I would feed her. My first instinct is to whip her up some pancakes. Lots of them. But what I really think would make her to cave in are these Baked Portobello Fries with Basil Aioli. You see, the word “baked” means they’re healthy. I think she’d dig that. I mean, I did.

I saw them on a menu at this restaurant across town, but didn’t order them since I wasn’t in the mood for something fried. I was kinda feeling like Kate, so I ordered a whole pizza instead. I couldn’t stop thinking about them after that night, vowing to drive over there just for them, but it never worked out. That’s when I decided to take my craving/curiosity into my own hands and make them myself. And boy, am I glad I did.

It’s an easy breezy recipe. And since they’re baked, this means you can eat a bunch and not feel guilty. See! it’s a win-win.

Start with a few portobello mushrooms and slice them up. Grab a bowl, crack a few eggs and beat them. Mix together your bread crumb mixture. Dip the mushroom slices in the beaten eggs.

Then transfer the wet mushroom slices to the plate with the bread crumbs, being sure to coat the entire mushroom.

Place them on a baking dish and bake for 10-15 minutes, check on them at 10 minutes and flipping them so they bake evenly.

While they’re in the oven, make some Basil Aioli. It’s the right thing to do. Just don’t screw it up like I did. See the picture below? I found out that I wasn’t supposed to blend the mayo WITH the basil. Ugh. Sometimes kitchen screw-ups are bound to happen.

Mix the basil, garlic, lemon juice and  salt and pepper in a blender for a bit. Then fold in the mayo.

Even though I botched the directions for the mayo, it was still super awesome. And the Portobello Fries were even more awesome. They were crunchy, a little soft inside, and not at all greasy. And I ate, like, 18 to be exact. Take that, Kate!

Portobello Fries with Basil Aioli

Print this recipe!

Portobello Fries inspired by Bottega Louie

Basil Aioli recipe from Orangette

For Portobello Fries:

1/2 cup of bread crumbs (store bought or homemade)

2 tablespoons of grated Parmesan cheese or Pecarino

Pinch of red crushed pepper flakes

1/8 teaspoon of garlic powder

1/8 teaspoon of oregano

Salt and Pepper

2 portobellos

2 large eggs, beaten

For Basil Aioli:

2 Tbsp. olive oil

¼ cup packed basil leaves

½ tsp. lemon juice

1 medium garlic clove, pressed

Pinch of salt

½ cup mayonnaise, either homemade or commercial

Directions for Portobello Fries:

Preheat oven to 425˙F. Line a baking sheet with parchment paper or spray it with cooking spray. On a plate, mix together the bread crumbs, Parmesan cheese, red crushed pepper flakes, garlic powder, oregano, salt and pepper. In a small to medium bowl, beat the two large eggs.

Cut the portobello mushrooms into 1/8″ slices. One by one, dip the portobello slices in the beaten eggs and transfer to the place with the bread crumb mixture, being sure to coat the mushrooms thoroughly. Place the bread crumb covered mushrooms on the baking sheet and bake for 10-15 minutes, checking on them after 10 and flipping them to ensure thorough baking.

Directions for Basil Aioli:

In the jar of a blender (or a small food processor), combine the olive oil, basil, lemon juice, garlic, and salt. Process until the mixture is smooth like pesto, pausing every now and then to scrape down the side of the blender jar with a small spatula or knife.

Put the mayonnaise in a small bowl. Add the basil mixture, and stir well to mix.

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Leave a Reply

  • Reply Erica January 6, 2011 at 11:13 am

    I’ve made these twice and my family loves them. I blend the mayo instead of folding it in b/c I like the texture of the sauce better.

  • Reply JENNIFER October 11, 2010 at 1:27 pm

    sorry – I just reread your post, and you have not tried them at the restaurante! They are soo delish! i’m glad you were inspired 🙂

    • Reply Adrianna October 11, 2010 at 1:33 pm

      I’ve been meaning to go back and try ’em but haven’t had the time. Boo for being busy! 🙂

  • Reply JENNIFER October 11, 2010 at 1:24 pm

    Hello There,
    Just had these at Boutegga Louie – How would you compare your recipe to theirs?

  • Reply stephanie September 2, 2010 at 4:30 pm

    sounds yummy…I’ll definitely give it a try….thanks : )

  • Reply Trisha September 1, 2010 at 9:38 pm

    I just made these as an appetizer for dinner tonight- they were amazing!!! I smiled after every bite, they were so good. Thanks so much for the great recipe! Instead of making the basil aioli, I just mixed a couple of tablespoons of my homemade walnut pesto with mayo, and it was great. Can’t wait to make these again!

    • Reply Adrianna September 2, 2010 at 9:29 am

      Holy moly! A walnut pesto aioli sounds amazing. I must try it!

  • Reply Emi August 31, 2010 at 5:13 am

    I HAVE been skinny. Lots of things taste better than it feels. It’s just that Mosso has been in the fashion world since she was a child and has absorbed its sick attitude to body image. Don’t diet, exercise. It will make you feel better, is healthier and lets you eat yummy stuff like these.

  • Reply Best Hamburger Recipe August 29, 2010 at 1:15 am

    wow! what a delicious recipe! I just wanna take it taste! 🙂

  • Reply Angie August 26, 2010 at 12:17 pm

    I just love these! we had them last night!! so good!!

  • Reply Jen @ My Kitchen Addiction August 22, 2010 at 1:36 pm

    I stumbled upon these fries and I just had to leave a comment… They look absolutely incredible! Love it!

  • Reply Alice August 21, 2010 at 1:54 am

    lol its funny that I just stumbled upon this on the very day that my (very thin) sister taped up that quote in the pantry -.-

    I’m thinking of replacing it with a sign that says “nothing tastes as good as chocolate” XD

    I’m not normally a mushroom lover, but I must admit these look delicious! I should whip up a batch for my sister 😛

  • Reply Jenny August 18, 2010 at 11:52 am

    Wow, these look delicious!! 😀

  • Reply recipejoe August 18, 2010 at 3:57 am

    You don’t know the diference.

  • Reply Gen August 16, 2010 at 4:47 pm

    I just made these for dinner and they were amazing, but they took about 25 minutes to cook not 15.

    • Reply Adrianna August 16, 2010 at 9:35 pm

      Really?! Maybe my slices were thinner than yours? Anyhoo, so glad they turned out!

  • Reply jenjen August 15, 2010 at 7:54 am

    These look very tasty! I will be trying and enjoying later tonight!

  • Reply City Share August 13, 2010 at 3:31 pm

    My mouth is watering just looking at the photos and reading the description of the portobello fries. I really like the pairing with basil aoli too. Poor Kate Moss is missing out.

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