Appetizers/Small Plates · Condiments/Sauces · Side Dish · Vegetables/Vegetarian

Oven Baked Portabello Fries with Sriracha Mayo

Oven Baked Portabello Fries with Sriracha Mayo

I am a French Fry Monster.

Those crispy, delectable, fried potato-goodness are my vice. But oh–what a glorious vice it is!

Oven Baked Portabello Fries with Sriracha Mayo

But seeing how it’s probably not the best idea for me to inhale my weight in fries (though I may or may not have tried before), I’ve got to find alternatives to get my crunchy fix in.

And these Oven Baked Portabello Fries fulfill that craving quite well.

Oven Baked Portabello Fries with Sriracha Mayo

Thick portabello mushroom strips are rolled into an egg white mixture and then coated with toasted panko breadcrumbs. After a short tanning in the oven, they come out wonderfully crunchy and not the least bit mushy on the inside. And let me tell ya, these beauties are totally crisp. By toasting the panko and then baking the fries on a rather high heat, they’re able to get that wonderful crunch I love when I go to town on traditional potato fries.

Did I mention that they get dunked into a Sriracha Mayo?

You’re welcome.

ps. They’d also be fantastic wrapped up in tortillas with some Avocado-Cabbage Slaw to make some killer veggies tacos.

Oven Baked Portabello Fries with Sriracha Mayo
Serves 2


Sriracha Mayo
½ cup mayonnaise
1 tablespoon Sriracha
½ teaspoon garlic salt
½ teaspoon onion powder
¼ teaspoon cayenne powder
½ teaspoon fresh lemon juice
1 teaspoon minced parsley
kosher salt
black pepper

1½ cups panko breadcrumbs
1 tablespoon vegetable oil
2 egg whites
1 tablespoon water
½ teaspoon chopped thyme leaves
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon cayenne powder
2-3 dashes hot sauce
¼ teaspoon black pepper
kosher salt
cooking spray
1 large portabello mushroom cap or 2 medium sized portabellos
½ teaspoon minced parsley

Whisk the first seven ingredients for the Sriracha Mayo in a bowl. Season with kosher salt and black pepper as needed. Cover and set aside in the refrigerator.

Preheat the oven to 475˚ F.

In a large skillet, toss the panko with the oil. Toast over medium heat, stirring, until golden brown. Set the toasted panko into a dish.

In another bowl or shallow dish, whisk together the egg whites, water, thyme, garlic powder, onion powder, cayenne powder, hot sauce, black pepper and ¼ teaspoon kosher salt.

Take a wire rack and place it over a baking sheet. Lightly coat the rack with cooking spray.

Slice the mushrooms into long strips approximately 1/3 – ½ inch in width. One slice at a time, dip the mushroom into the egg white mixture and then into the breadcrumbs. Use your fingers to gently press the breadcrumbs into the mushroom slice to coat well. Lay the coated mushroom slice on the wire rack. Continue with the remaining ingredients.

Spray the tops of the mushrooms with cooking spray and bake for 20-25 minutes. Flip the mushroom fries halfway through the baking process and spray the tops with cooking spray before returning them back into the oven. The fries are done when they are golden brown. Remove them from the oven and sprinkle them with additional kosher salt and parsley. Serve hot with the Sriracha Mayo.


Stuffed Portobello Mushrooms

Portabello Stuffed Mushrooms


Sometimes I just want a quick and easy dinner. Something that’s tasty and hassle free–which is especially clutch on week days.

Stuffed Mushrooms to the rescue!

We have done several variations on this dish (depending on what our fridge yields that day).  And that’s what is so great about stuffed mushrooms–anything goes! I have also been known to make “pizzas” with them by using the caps as “pizza dough”.

So Easy. So Versatile. So Delicious.

And that dear friends, is another Nguyen-Win Situation!


Portobello Stuffed Mushrooms
Serves 2


2 Portobello Mushrooms, with stems removed
¾ Cup Cooked, Chopped Spinach (if frozen, thawed and drained)
2 Tablespoons Diced Sundried Tomatoes
¼ Cup Crumbled Feta Cheese
6 Slices Genoa Salami
1 Tablespoon Garlic, minced
1 Shallot, diced finely
½ Teaspoon Dried Thyme
¼ Teaspoon Red Chili Flakes
1 Tablespoon Parmesan Cheese
Olive Oil

Preheat oven to 400 Degrees.

Drizzle Portobello mushrooms with olive oil. Season with salt and pepper. In an oven proof grill pan, lightly grill the caps of the Portobello mushrooms for 1-2 minutes on each side. Remove grill pan from heat.

In a large skillet, heat olive oil. Add garlic, shallots and cook for 1-2 minutes. Add sundried tomatoes, thyme, and chili flakes. Sauté for an additional minute. Remove from heat and mix with feta cheese.

With the tops down, place 3 pieces of salami on each mushroom cap. Split the spinach filling between the two caps and sprinkle with the parmesan cheese. Drizzle stuffed mushrooms with olive oil. Transfer to oven and bake for 7-8 minutes—turning the oven on broil to brown the cheese for the last minute.

Serve warm with couscous or salad.