Portobello Fries With Cilantro Lime Aioli

2 servings
20 min

Turn any vegetable into fries and it’s bound to be good. Sweet potatoes, avocados, parsnips, squash, and yes, even portobello mushrooms are all excellent substitutions for the regular french fry. I had two different versions of portobello fries, ones coated in panko, and others just lightly floured. Although both were good, this recipe is a little different and a little more special with the addition of grated parmesan. Batter the portobello mushrooms with spices and parmesan and fry them until golden brown. Serve this vegetarian side dish as an appetizer or side with a delicious cilantro lime aioli dipping sauce and you’ll be regretting not making more!

Portobello Fries With Cilantro Lime Aioli
Recipe details
  • 2  servings
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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Cilantro lime aioli
  • 1 clove garlic
  • 1 oz cilantro, stems included
  • juice of 1 lime
  • 1/2 cup mayonnaise
  • 1/2 tsp salt
  • Oil for frying
  • 3 portobello mushrooms, stems removed
  • 1/2 cup flour
  • 1 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 eggs, whisked
  • 1 cup grated parmesan

Prepare the cilantro lime aioli. Combine all of the ingredients in a blender and blend until smooth. Set aside.
Pour enough frying oil into a deep saute pan until it's about 1/2 inch high. Preheat to 350 degrees F.
Slice mushroom caps into 1 inch thick slices. Set aside.
Combine flour with seasonings from garlic salt - black pepper in a medium bowl. Whisk eggs in a separate bowl. Put parmesan in a third bowl.
Dredge the sliced mushrooms in flour. Dip them in the egg then coat with shredded parmesan. Carefully drop the mushrooms into the hot oil and fry until golden brown, about 3-4 minutes, flipping halfway through. Remove from oil and drain on paper towels. Serve with cilantro lime aioli.
Christine Ma
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