Crispy Baked Portobello Mushroom Fries with Herbed Aioli

Servings: 4 | 45 minutes | 200 kcal

Portobello mushrooms have been a popular meat substitute in vegan cuisine for years due their meaty texture. The idea to turn them into fries came from my desire to incorporate more plant-based options into my family' snack time.

This recipe is a result of my constant experimentation to make vegan food exciting and delicious. I was inspired by the idea of turning the hearty Portobello mushroom into something fun and snackable. The herbed aioli adds a gourmet touch to this simple dish.

Ingredients

4 pieces Portobello mushrooms
2 cups Breadcrumbs
1 cup Almond milk
1 cup Flour
1 teaspoon Garlic powder
1 teaspoon Salt
1 teaspoon Pepper
1 cup For Aioli: Vegan mayonnaise
2 pieces For Aioli: Garlic
2 teaspoons For Aioli: Lemon juice
1 cup For Aioli: Fresh herbs (parsley, dill, chives)

Instructions

Preheat the oven to 425°F (220°C). Clean the mushrooms and cut them into thick slices.
In one bowl, combine the flour, garlic powder, salt and pepper. In another bowl, pour the almond milk. In a third bowl, add the breadcrumbs.
Dip each mushroom slice into the flour mixture, then into the almond milk, and finally coat it with breadcrumbs. Place the coated mushrooms on a baking sheet.
Bake for 20-25 minutes or until golden and crispy.
While the mushrooms are baking, prepare the aioli. Blend the vegan mayonnaise, garlic, lemon juice and fresh herbs until smooth. Taste and adjust the seasoning if needed.
Serve the crispy Portobello fries hot with the herbed aioli on the side. Enjoy!