With this breading recipe, you don’t have to worry about salmonella because there are no eggs! This will be your new favorite!
Roasted Portobello Mushroom Fries [Vegan, Gluten-Free]
- 2 large Port0bello mushrooms, sliced into 1/4 inch slices
- 1-2 cups no-sodium marinara sauce
- 3/4 cup raw, unsalted almonds
- 1/4 cup cornmeal
- 4 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon cayenne pepper (to taste)
- 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.