Portobello Fries w. Lemon Garlic Aioli
2016-04-10 13:55:59
Serves 6
Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Fries
- 2 large portobello mushrooms, sliced 1/2 inch thick, gills removed
- 1/2 cup panko bread crumbs
- 2 tablespoons flour
- 1/2 teaspoon fried oregano
- 1/2 teaspoon dried parsley
- 2 tablespoons parmesan, grated
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg
Aioli
- 1/4 cup light mayo
- 1/2 lemon, juice
- 4 garlic cloves, unpeeled
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 400 degrees. Once ready, set unpeeled garlic cloves on a piece of aluminum foil, drizzle with olive oil, and wrap closed. Bake on a baking sheet for 15 minutes or until soft. Meanwhile line two baking sheets with parchment paper. In a small bowl, beat the egg. On a large plate combine the panko, flour, oregano, parsley, parmesan, salt, and pepper. Using one hand wet, one hand dry, dip the mushroom slices in the egg mixture and then in the panko mixture. Place in a single layer on the baking sheets and bake in same 400 degree oven for 10-15 minutes, or until golden brown, turning slices over halfway through to avoid burning.
- To make the aioli, unpeel the roasted garlic cloves and mash with a fork in a small bowl. Add mayo and lemon juice, season with salt and pepper.
Adapted from Southern Pink Lemonade
Adapted from Southern Pink Lemonade
SALT & PREPPY https://www.saltandpreppy.com/
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