Crispy Baked Portobello Mushroom Fries
2 large portobello mushrooms, gills removed and sliced 1/4 inch thick
1/3 cup flour
2 large eggs, lightly beaten
3/4 cup panko plain breadcrumbs (panko is a must for crunch, do not substitute)
1/4 cup parmesan, grated
1/4-1/2 teaspoon thyme (to your taste)
salt and pepper to taste
Your favorite Marinara Sauce for dipping!
Dredge the portobello slices in the flour, dip them in the egg and then into a mixture of the breadcrumbs, parmesan, thyme, salt, and pepper.
Gently place the mushroom slices on a sprayed wire rack on a baking sheet and bake in a preheated 425F oven until golden brown, about 10-12 minutes.
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