Scrape the gills off the underside of the mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle the caps with EVOO to keep them from sticking to the pan and season with the steak seasoning.
Grill the mushrooms for 3 to 4 minutes on each side. Remove from heat and let cool.
Slice the grilled caps into 1/2 inch strips. Turn strips in the egg then coat in a mixture of parsley, bread crumbs and cheese. Cook the fries over medium high heat in enough EVOO to coat a large non stick pan in a thin layer. Cook for about 2 to 3 minutes on each side to brown.
Originally Submitted
10/3/2014
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