Portabella Fries

There are lots of recipes online for portabella fries.  Some literally fry them and some bake.  I definitely wanted to bake them.  Not only that but I wanted to eliminate dipping the mushrooms in whole eggs before crumbs.  I used a mix of egg white and vegetable stock.  I think just vegetable stock would work fine.  Or buttermilk if you don't mind dairy.

Slice 1/8'-1/4' thick

I also used some nutritional yeast along with grated pecorino and grated parmeggiano to add a cheesier flavor without too much cheese.  For 2 portabella caps I used 1.5 TB grated cheese total.  No oil was used, but I did spray with cooking spray.
These were nicely browned and crunchy on the outside.  I mixed whole wheat bread crumbs and some crumbled up wheat crackers for the coating.  Watch out if using panko bread crumbs--many have hydrogenated oil! 
The inside came out tender and delicious.
These pictures don't even do them justice!





2 large portabella caps, sliced 1/8"-1/4" thick
3.5 TB egg whites
2. TB vegetable stock
1/4 cup wheat bread crumbs and crumbled cracker mix
1 TB stone ground corn meal
1 TB nutritional yeast
1.5 TB grated pecorino and parmeggiano mix
3 tsp granulated garlic
2 tsp dried oregano
zest of 1 lemon, leave on the side to dry a bit so it doesn't clump the dry ingredients
1 tsp habanero flakes, or red pepper of any variety
salt

Preheat oven to 475.  Line cookie sheet with parchment paper or nonstick foil.

Mix all dry ingredients together (including salt to taste) in a bowl large enough to hold portabella slices.  In a separate bowl mix egg whites and vegetable stock, season with salt.
Dip portabella slices in egg white mix, then coat in bread crumb mix.

Place on parchment lined cookie sheet sprayed with cooking spray.  Spray top of fries and place in oven.
Bake for a total of 20-25 minutes.  Check after 10 minutes and turn fries if browned on first side.  Brown second side and serve!