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Roasted Portobello Mushroom Fries [Vegan, Gluten-Free]
With this breading recipe, you don’t have to worry about salmonella because there are no eggs! This will be your new favorite!
Ingredients You Need for Roasted Portobello Mushroom Fries [Vegan, Gluten-Free]
How to Prepare Roasted Portobello Mushroom Fries [Vegan, Gluten-Free]
- Preheat your oven to 400°F.
- Add all ingredients to your food processor except the marinara and mushrooms. Blend until mixture reaches the consistency of almond flour. Pour the mixture into a large bowl.
- Set up your breading station by setting a parchment paper lined baking sheet nearby. Put your breading mixture bowl close to you. On a large plate, put 1 cup of the marinara and add more if needed.
- To bread the mushrooms, take one of the sliced mushrooms and dunk it completely in the marinara sauce, covering all sides of the mushroom. Then remove it and place it in the breading mixture. Cover the mushroom in enough breading to cover all sides and leave no exposed marinara. Place your mushroom on the baking sheet. Repeat until all mushrooms are breaded and spread on one layer on the baking sheet.
- Bake mushrooms for 15-20 minutes, depending on how juicy you like your mushroom fries. Shorter cooking time will yield juicier mushrooms inside, but I also like them dry inside. Serve warm or cold.
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I can\’t wait t o try this recipe, but I really doubt it will feed 20!!!!! Unless you mean there will be 20 pieces? But who could stop at one piece? I could probably eat w whole mushroom myself, so maybe you meant the recipe would feed 2???