Portobello Mushroom Fries with horseradish mayo
2 large portobello mushrooms
1/3 cup all purpose flour
2 eggs, lightly beaten
1 cup panko breadcrumbs
1 1/2 teaspoons steak seasoning
Non-stick cooking spray
½ cup mayo
½ tsp lemon zest and lemon juice
4 tsp of prepared horseradish
Heat oven to 425 degrees F. Line a baking sheet with aluminum foil or parchment
Remove the stalks from each mushroom then use a spoon to scrape out any dark gills
from the underneath of each mushroom and discard. Cut mushrooms into 1/4-inch
Set up a breading station by adding the flour, eggs and breadcrumbs to three separate
shallow dishes. Add the steak seasoning to the breadcrumbs and stir.
Dredge each mushroom slice into the flour then add to the egg to coat and finally into
the breadcrumbs so that each slice is well breaded.
Arrange breaded mushrooms onto baking sheet then lightly spray with non-stick
cooking spray. Bake 8 to 10 minutes, turning once during cooking, until golden brown
Serve portobello fries with the horseradish mayo.