Baked Portobello Mushroom Fries

My husband and I live right in the heart of Downtown LA. At first, it was a little frightening, but now I am really starting to love it! One of my favorite places to eat is just down the street from us – Bottega Louie. Seriously, their macaroons are to DIE for, but they are famous for their portobello mushroom fries. Oh my laws. They are INCREDIBLE! I came home and remade them within a week. I used our Baked Zucchini Fries recipe and just made a few tweaks. They were a definite hit with my husband and I! We ate them served with garlic aioli, but they’re good with ketchup, too! 😉


Serves: 4

Baked Portobello Mushroom Fries

These Portobello Fries are baked to a golden crisp, but are so tender and delicious. They're a must try appetizer!

10 minPrep Time

10 minCook Time

20 minTotal Time

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  • 4 large portobello mushroom tops, gills removed, sliced 1/4" thick
  • 3 eggs lightly beaten
  • 1 cup Italian bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic salt


  1. Preheat oven to 425 degrees. Grease a 9x13" baking pan.
  2. In a small bowl, mix together the bread crumbs, cheese and garlic salt.
  3. Dredge each mushroom slice in the beaten eggs, and then in the bread crumb mixture. Place each slice in the baking pan.
  4. Bake for 10-12 minutes, until they start to turn golden brown.


Looking for more delicious appetizers?
Turkey Cranberry Meatballs
Baked Potato Wedges
Cheesy Refried Bean Bake
Zucchini Bites
Buffalo Chicken Quesadillas

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