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!
Ingredients
Portobello Fries
- 4 large portobello mushrooms, caps only
- ⅔ 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
- ⅔ 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!