Lovin' those Portobello Mushroom Fries!

To go with our BBQ Pizzas, we made the Neely's Portobello Mushroom Fries. At first the thought of deep fried portobellos grossed me out. Brought to mind the festival favorite around here: deep-fried Twinkies. ::shiver:: I'd planned to make my favorite sweet potato fries instead but then I figured if picky dd was game to try it, I out to go along.

Best. Thing. Ever. I love portobellos. Pretty much any way. I'm not big on fried stuff. I even prefer regular French fries baked rather than deep fried and normally I detest breading of any kind. Portobello Mushroom Fries? Best. Thing. Ever. The mushrooms are sliced into strips then dredged in flour, egg and then a mixture of red pepper flakes, parmesan cheese and panko bread crumbs. The mushrooms are then deep fried until they are crispy and dipped in a heavenly, homemade BBQ Ranch sauce. Addictive. And so good that I used the leftover portobellos to make it again the next night!


Portobello Mushroom Fries
Recipe Courtesy of The Neely's

Peanut oil, for frying
5 large portobello mushrooms
1/2 cup all-purpose flour
1 1/2 cup panko bread crumbs
1/4 cup finely grated Parmigiano-Reggiano
2 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
3 eggs, lightly beaten


Preheat oil in a deep-fryer to 350 degrees F.

Remove the gills and stems from the underside of the mushrooms and trim the edges off. Slice into 1/4-inch strips.

Measure flour into a pie plate. In another pie plate or bowl, combine panko, Parmigiano, parsley, red pepper flakes and salt and pepper.

Dredge the mushrooms in flour, followed by the egg wash and finally in the panko.

Working in batches, place the breaded mushroom slices in the hot oil and fry for 3 to 4 minutes, until golden brown. Drain on a paper towel lined sheet tray.

BBQ Ranch Dipping Sauce:
Recipe Courtesy of The Neely's

3/4 cup mayonnaise
1/2 cup buttermilk
1 teaspoons Neelys BBQ seasoning
2 tablespoons Neelys BBQ sauce
2 teaspoons apple cider vinegar
3/4 teaspoon onion powder
1/4 teaspoon dried dill
1 tablespoon sliced fresh chives
1 tablespoon chopped fresh parsley
1 clove garlic, minced

Mix in all the ingredients until smooth. Cover and chill for one hour to meld the flavors.

Yield: 1 1/2 cups