These Portobello mushroom fries are a fantastic alternative to the usual potato variety. First, mushrooms are marinated in a zesty sauce, then they are coated in a rice cracker "breadcrumb," and then baked for a crispy finish. A savory, simple, and delicious snack.

Portobello Fries [Vegan]



  • 3 Portobello mushrooms
  • 2 cups vegetable broth
  • 1 tablespoon coconut aminos
  • 1 tablespoon agave nectar
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon hot sauce
  • 1 package rice crackers
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • A pinch of dried thyme
  • A pinch of dried oregano
  • A pinch of cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Fresh cracked pepper


  1. Remove stems and gills of mushrooms then slice.
  2. In a shallow dish, whisk together the vegetable broth, coconut aminos, agave, garlic powder, onion powder, and hot sauce. Place sliced mushrooms in dish so they are completely covered by marinade. Allow to marinate for a few hours.
  3. Preheat oven to 425°F.
  4. Add rice crackers, basil, parsley, thyme, oregano, cayenne pepper, garlic powder, onion powder, and fresh cracked pepper to a food processor. If your rice crackers are unsalted add a pinch of salt. Pulse until bread crumb consistency. Transfer to a bowl.
  5. Line a baking sheet with parchment paper.
  6. Remove mushrooms from marinade and coat each slice in crumb mixture. Place on baking sheet. Bake for 22-25 minutes, until golden brown and crispy.
  7. Serve with your favorite marinara sauce.

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