Baked Portobello Fries with Lemon-Garlic “Aioli”


*I saved myself a little bit of time and bought pre-sliced portobello mushrooms since they were on sale at the grocery store. If using whole portobellos, you want to make sure you slice them 1/4-1/2 thick.

Lemon-Garlic “Aioli”:


Preheat oven to 425 degrees F. Line a baking pan, such as a cookie sheet, with parchment paper or a silicone mat.

In small bowl, beat the egg.

On a plate, combine the panko, flour, oregano, parsley, parmesan cheese, salt and pepper.

One by one, dip the mushroom slices in the egg and then thoroughly coat each one with the panko mixture. Place the mushrooms slices on the prepared baking pan in a single layer and bake 10-15 minutes, turning the slices over half-way through to ensure even browning.

Lemon-Garlic “Aioli”: In a small bowl, combine the mayonnaise, lemon juice, and garlic. Season with salt and pepper to taste. Refrigerate 30 minutes prior to eating, to allow flavors to blend.

Printed from: Southern Pink Lemonade