Portobello Mushroom Fries

This recipe is inspired by Bottega Louie’s portobello fries. Instead of being fried, they’re baked! These are soooo good, and much better than the 8 dollar skimpy stuff you get at Bottega’s. 
MAKE SURE YOU FLIP THEM!
You could literally eat like 10 in 5 minutes.
 

Portobello Mushroom Fries

Fries:
1/2 cup breadcrumbs
1/2 cup almond meal
4-6 tablespoons of Parmesan cheese
Pinch of cayenne pepper
1 tbls  Italian seasoning
Salt and Pepper
4 Portobello mushrooms
2 large eggs (whites work fine too) beaten
 
 
Directions:
Slice mushrooms into 1/2-inch thick slices. On a large plate, mix together breadcrumbs, cheese, and spices. In a bowl, whisk together eggs. Dip mushroom slices in eggs and then breadcrumbs. Place on a Pam-sprayed baking sheet. Bake in a 425 degree oven for 12-15 minutes; flip once.
 
For a good dipping sauce, see this blog!
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