Friday, September 10, 2010

Portabella Fries

Last week, Tammy and I were going through the Publix weekly ad to scope out the deals when we came across a recipe for portabella fries.  I thought it sounded really interesting, so Eric and I added the ingredients to our Sunday shopping grocery list.  Eric made them for dinner that week and they were delicious!  I'm mad that I didn't take a picture to post, but they pretty much look like fries and are really good dipped in ranch.  If you are looking for a new side dish recipe to try out (and you like mushrooms), you should definitely try it.

The recipe is from Publix Apron's Simple Meals:

Portabella Fries

3 tablespoons canola oil, divided
12 oz sliced portabella mushrooms
2 eggs (or 1/2 cup egg substitute)
1 1/4 cups Italian-style bread crumbs
1/4 cup grated Parmesan cheese
Large zip-top bag, optional

  • Preheat oven to 425°F. Drizzle 1 tablespoon oil evenly over baking sheet.
  • Discard stems and gills (dark brown layers) from mushrooms.
  1. Whisk eggs until frothy; place in shallow bowl. Combine bread crumbs and Parmesan cheese in large zip-top bag (or shallow bowl).
  2. Place 3–4 mushrooms into eggs, turning to coat both sides. Dip or toss mushrooms with bread crumbs until evenly coated; place in single layer on baking sheet. Repeat with remaining mushrooms. Drizzle with 2 tablespoons oil. Bake 10 minutes.
  3. Turn mushrooms; bake 5–7 more minutes or until mushrooms are tender and golden. May be served with ranch or your favorite dipping sauce.
CALORIES (per 1/4 recipe) 280kcal; FAT 14g; CHOL 5mg; SODIUM 690mg; CARB 29g; FIBER 3g; PROTEIN 10g; VIT A 0%; VIT C 4%; CALC 10%; IRON 15%

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