Portobello Fries with Smoked Gouda + Parmesan Dip

portobello fries with smoked gouda + parmesan dip
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These portobello mushroom “fries” are crispy, juicy, and addicting. Because they’re baked “fries,” they’re easy to make and even easier to eat. The gouda + parmesan sauce is velvety smooth and laced with smoke, the perfect accompaniment for fry dunking. The best part? Both the fries and the dip can be made ahead. Super Bowl Snack anyone?

portobello fries with smoked gouda + parmesan dip

I love mushrooms, so turning them into a crispy snack was a no-brainer. The crispy, salty panko coating has the perfect crunch and the juicy mushrooms inside are soft and tender. The smoky, cheesy dipping sauce is good enough to eat on its own, so its amazing with these fries! They also come together as a quick and easy appetizer.

I hope you love these Portobello Fries with Smoked Gouda + Parmesan Dip as much as I do! If you make this recipe, leave a comment and let me know what you thought or feel free to ask a question! I’d also love to see what you made! Tag me in your food pics #fortheperfectbite on Instagram.

portobello fries with smoked gouda + parmesan dip

Portobello Fries with Smoked Gouda + Parmesan Dip

Crispy, tender, juicy fries meet creamy, smoky, cheesy sauce. It's a match made in heaven perfect for a fun snack, easy appetizer, or addicting game day food!
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Appetizer, Snack
Cuisine American
Servings 4

Ingredients
  

Portobello Fries

  • 4 large portobello mushrooms, caps only
  • cup all-purpose flour
  • 4 eggs
  • 2 cups panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp black pepper freshly ground
  • ½ tsp paprika
  • 1 tsp kosher salt

Smoked Gouda + Parmesan Dip

  • 4 tbsp all-purpose flour
  • 4 tbsp butter
  • 2 cups milk
  • 2 cups smoked gouda cheese shredded
  • cup Parmesan cheese finely grated

Instructions
 

Portobello Fries

  • If you’re planning to cook these right away, pre-heat your oven to 425 °F.
  • Wash or wipe clean the portobello caps with a damp cloth or paper towel. You can gently remove the dark gills with a spoon if you’d like, but I usually don’t mind them. Slice the caps into 1/4-inch thick slices.
  • Get ready to bread the mushroom slices: Place the flour, eggs, and panko into three separate bowls. Beat the eggs until smooth. To the bowl with the panko breadcrumbs, add the garlic powder, black pepper, paprika, and salt, and stir to combine.
  • In assembly line fashion, bread each mushroom slice by dredging in the flour, then the egg, then the panko, being sure to shake off any excess at each step. This process (and your hands!) stays much cleaner if you use one hand for the flour and eggs and the other hand for the panko.
  • Place the breaded mushrooms onto a parchment-lined baking sheet.
  • *If you are making these ahead, you’re done! These breaded mushrooms can hold in the fridge for up to 12 hours before continuing with the steps below, or transferred to the freezer.
  • When ready to cook the fries, mist or lightly drizzle olive oil onto both sides. Bake 10 to 12 minutes, flipping the fries halfway through baking, until golden brown and crisp. If starting from frozen, baking time will likely take 15-20 minutes total.

Smoked Gouda + Parmesan Dip

  • Melt the butter in a saucepan over medium heat. Once melted, whisk in the flour to form a smooth roux.
  • Cook the butter and flour mixture, whisking constantly, for another 1 minute. Then, whisk in the milk until smooth and thickened.
  • Once the mixture has warmed through and become thick enough to coat the back of a spoon (about 7 minutes), stir in both grated cheeses. Keep whisking until the cheese has fully melted and the sauce is smooth.
  • At this point, the sauce is ready to eat, or it can be cooled and stored in the fridge for up to 3 days. To reheat, warm it in a saucepan over medium-low heat, stirring until warmed through and smooth.
  • Serve the fresh portobello fries with the warm cheese dip and enjoy!
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ABOUT ME

 I’m Montana, a chemical engineer by day, chef by night. I was born into a big Italian family whose love of food was instilled from the moment I was old enough to help in the kitchen. I hope you and your family love these recipes as much as mine does!

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