Portobello Fries

in Appetizers, Dinner, Sides, Snacks

Not sure if you all recall, but a few months ago a reporter asked Kate Moss what one of her favorite quotes was. She replied with: “Nothing tastes as good as skinny feels.” Umm…isn’t that hilarious…and sorta sad? I mean, I’m grateful for her honesty. Thank heavens she’s not that skinny while scarfing down hamburgers and fries on a daily basis. I’m glad she came clean about depriving herself of all things awesome.

When I’m really super bored, I sometimes dream about what I would feed her. My first instinct is to whip her up some pancakes. Lots of them. But what I really think would make her to cave in are these Baked Portobello Fries with Basil Aioli.  You see, the word “baked” means they’re healthy.  I think she’d dig that. I mean, I did.

I saw them on a menu at this restaurant across town, but didn’t order them since I wasn’t in the mood for something fried. I was kinda feeling like Kate, so I ordered a whole pizza instead.  I couldn’t stop thinking about them after that night, vowing to drive over there just for them, but it never worked out.  That’s when I decided to take my craving/curiosity into my own hands and make them myself. And boy, am I glad I did.

It’s an easy breezy recipe. And since they’re baked, this means you can eat a bunch and not feel guilty. See! it’s a win-win.

Start with a few portobello mushrooms and slice them up. Grab a bowl, crack a few eggs and beat them. Mix together your bread crumb mixture. Dip the mushroom slices in the beaten eggs.

Then transfer the wet mushroom slices to the plate with the bread crumbs, being sure to coat the entire mushroom.

Place them on a baking dish and bake for 10-15 minutes, check on them at 10 minutes and flipping them so they bake evenly.

While they’re in the oven, make some Basil Aioli. It’s the right thing to do. Just don’t screw it up like I did. See the picture below? I found out that I wasn’t supposed to blend the mayo WITH the basil. Ugh. Sometimes kitchen screw-ups are bound to happen.

Mix the basil, garlic, lemon juice and  salt and pepper in a blender for a bit. Then fold in the mayo.

Even though I botched the directions for the mayo, it was still super awesome. And the Portobello Fries were even more awesome. They were crunchy, a little soft inside, and not at all greasy. And I ate, like, 18 to be exact. Take that, Kate!

Portobello Fries with Basil Aioli

Print this recipe!

Portobello Fries inspired by Bottega Louie

Basil Aioli recipe from Orangette

For Portobello Fries:

1/2 cup of bread crumbs (store bought or homemade)

2 tablespoons of grated Parmesan cheese or Pecarino

Pinch of red crushed pepper flakes

1/8 teaspoon of garlic powder

1/8 teaspoon of oregano

Salt and Pepper

2 portobellos

2 large eggs, beaten

For Basil Aioli:

2 Tbsp. olive oil

¼ cup packed basil leaves

½ tsp. lemon juice

1 medium garlic clove, pressed

Pinch of salt

½ cup mayonnaise, either homemade or commercial

Directions for Portobello Fries:

Preheat oven to 425˙F. Line a baking sheet with parchment paper or spray it with cooking spray.  On a plate, mix together the bread crumbs, Parmesan cheese, red crushed pepper flakes, garlic powder, oregano, salt and pepper.  In a small to medium bowl, beat the two large eggs.

Cut the portobello mushrooms into 1/8″ slices.  One by one, dip the portobello slices in the beaten eggs and transfer to the place with the bread crumb mixture, being sure to coat the mushrooms thoroughly.  Place the bread crumb covered mushrooms on the baking sheet and bake for 10-15 minutes, checking on them after 10 and flipping them to ensure thorough baking.

Directions for Basil Aioli:

In the jar of a blender (or a small food processor), combine the olive oil, basil, lemon juice, garlic, and salt. Process until the mixture is smooth like pesto, pausing every now and then to scrape down the side of the blender jar with a small spatula or knife.

Put the mayonnaise in a small bowl. Add the basil mixture, and stir well to mix.

{ 78 comments… read them below or add one }

Alisa August 2, 2010 at 4:54 am

LOL the people i work with have that quote taped to their computers, and it has always disgusted me. these people don’t know good food… perhaps i’ve never been skinny, so i don’t know how good it feels, but man do i know good food!!

these look great, thanks for sharing!


Jane August 13, 2010 at 11:17 pm

These are in no way healthy. Taking vegetables and covering them in fat..


Adrianna August 14, 2010 at 1:49 pm

Jane, Chillax. I haven’t promised healthy in this post. I just said that they’re definitely healthier than being fried.


David August 18, 2010 at 11:49 am

Are you one of these rather depressing people who think that any smidgen of fat renders food poisonous? These look pretty healthy to me, especially with a homemade mayonnaise mayonnaise – and they also look absolutely profoundly delicious! Will certainly be trying these one day!


Laura August 20, 2010 at 4:34 am

If you think these are especially unhealthy you really need better knowledge in regards to food. I suspect Jane can’t actually read and because they look as though they’ve been fried, they MUST be unhealthy. I feel sorry for people with that mind set. Fat does not equal bad.


Carrie August 28, 2010 at 5:30 pm

I completely disagree, they are lightly coated and baked. The Aioli is a great way to add healthy fats that your body needs. I made the aioli with egg yolk instead of mayonnaise. I think it is a great way to keep a healthy lifestyle fresh!! I have them as a side dish almost once a week.


gustadora October 19, 2010 at 8:28 pm

Don’t be such a buzz kill, Jane! This is probably packed with more nutrition than any of your portion controlled diet bars replete with GMO ingredients, Monsanto pesticides, and multi-syllabic preservatives anyway. Live a little, girl.

This looks fantastic, Adrianna, and probably tastes like heaven in a fungus. Kudos to all of you who make your own aioli, too. Brave souls.

Bookmarking this recipe now so I can make some portobello frites this weekend!


amanda December 3, 2010 at 4:25 pm


Meet vitamins A, D, E and K. I’m guessing you haven’t been acquainted.


stef January 30, 2011 at 9:47 pm

Everything is going to be OK Jane. Just eat the mushroom fry…


Jamie-Lee August 21, 2011 at 2:33 am

You need fat to absorb fat-soluble vitamins! Duh! =]


Erica August 2, 2010 at 6:17 am

These are like a little piece of heaven to me ; )


DessertForTwo August 2, 2010 at 7:16 am

Yum! Mushrooms have a lot of Vitamin D, so dig in! :)


Maggy@ThreeManyCooks August 2, 2010 at 8:24 am

I’m in love with these. And with your blog. I’m totally making these.


Maria August 2, 2010 at 9:35 am

I can’t wait to try these! I love making veggies into fries!


Kaiti January 7, 2011 at 2:36 am

Aren’t all fries made of veggies?


Anne August 2, 2010 at 9:37 am

Love ’em! Want to make them right now, and eat 19 at least :)


Angie August 2, 2010 at 9:44 am

I love Portobellos. I am going to give these a try


Nadette @ Eat, Read, Rant! August 2, 2010 at 10:00 am

mmm crispy portabello fries. sounds delightful. In fact, I want to make a sandwhich out of them, because i’m obesses with portabello mushroom sandwhiches. I would have to make my own spin of the aioli, b/c i really REALLY don’t like mayo. but that’s what greek yogurt was invented for :)


Adrianna August 22, 2010 at 2:13 pm

Bravo, lady! I put these in a sandwich with the basil mayo and it was incredible! Highly recommended.


Mandie August 2, 2010 at 10:17 am

I have heard of a lot of oven baked goodies but these are totally new to me! and they look fantastic. anything involving dipping and portabellos is good with me.


Nadia August 2, 2010 at 10:17 am

They look and sound so amazing, bookmarked!


Brendan August 2, 2010 at 12:45 pm

Those look great! The pizza really was a mistake.


Andy August 2, 2010 at 1:44 pm

These look fantastic~ Definitely going straight onto my ‘to cook’ list, which has been lacking savoury creations lately!


Elizabeth August 2, 2010 at 2:39 pm

As if I needed another version of fries to pine after and the dip! I’m in trouble now…


Adrianna August 2, 2010 at 3:35 pm

Thanks, everyone. I hope you like them!

Nadette–You’ve inspired me! I’m making a portobello sandwich with these tonight. That sounds amazing.


indie.tea August 2, 2010 at 3:47 pm

Those look DELICIOUS! And I love, love aioli.
I would rather eat and cook than look like Kate Moss…’cause no one is gonna pay me millions even if I DID look like her…I think she just sort of got lucky and was discovered.


Betty @ scrambled hen fruit August 2, 2010 at 4:57 pm

These look fabulous- I love that they’re baked and not fried. Not that fried ones wouldn’t look good too. :)


maggie August 2, 2010 at 4:58 pm

gorgeous styling and photography. can’t wait to make them.

i love bottega louie and i love the idea of feeding these to kate moss!


laura August 2, 2010 at 6:38 pm

every time i go to bottega louie i order these – one of my favorite restaurants, and one of my favorite foods! yum.


Ebony August 3, 2010 at 8:36 am

OK, I’m definitely making these! My son LOVES mushrooms, and these look especially toddler friendly (he can eat them with his hands without making too much of a mess). Thanks!


Karenpie August 3, 2010 at 10:42 am

If I were to leave my family, say, and come live with you – would I eat like this every day? I mean, would you make me stuff and I’d sit around and say things like, “Um, you should definitely put it on TK and your blog.” I would be the live-in quality control/merchandising/marketing person. Admit it, you need one of those.


Trudy ~ veggie num num August 3, 2010 at 3:12 pm

This is pure delicious genius!! Can’t wait to make up a big batch and enjoy them.. yay for mushrooms!!


jenn from muchtomydelight August 3, 2010 at 3:49 pm

I pity the fool who won’t eat delicious food!! These look amazing and it’s something I never would have thought to make. YUM! Love your writing style, by the way.


Kevin (Closet Cooking) August 3, 2010 at 4:35 pm

Baked portobello fries are such a great idea!


Sarah August 4, 2010 at 9:49 pm

Hahah! Love it! Silly Kate Moss, guess she’s never had good food. Anything with portabello mushrooms and you can count me in, can’t wait to try these out!


Maija Haavisto August 5, 2010 at 12:15 pm

Sounds yummy. If you stick mushrooms in the oven, how could it not be. Not to mention if it’s served with something involving fresh basil.

(If some recipe says not to blend something so that it doesn’t become all green, I definitely will!)

P.S. Contrary to a previous post, mushrooms don’t have meaningful quantities of vitamin D. Sure, wild mushrooms (portobellos aren’t wild mushrooms, though) contain more vitamin D than just about any food, but the amounts are just tiny fractions of what we get from just minutes of sunlight.


Adrianna August 5, 2010 at 12:25 pm

Maija–Be sure not to blend the mayo with the oil and basil–it won’t emulsify and your sauce will be oily like mine was. i made it the next night, the right way, and it was fantastic. Thanks for that awesome tid-bit of info. I had no idea. :)


sacha August 5, 2010 at 1:20 pm

new favorite recipe… made mine with manchego because i didnt have parmesan…


Jenna August 11, 2010 at 8:55 am

Looks amazing! I just added this to my recipe box on Tasty Kitchen.


Zach August 13, 2010 at 12:41 am

OH MY GOD!!! I found this on Sumbleupon.com and it took like ten minutes to load, but the web browser said PORTOBELLO! I couldn’t resist, because I was just planning out some great shroom recipes today! Thank you and I will enjoy these thoroughly.


Adrianna August 13, 2010 at 1:26 pm

Ten minutes to load?! Holy moly…that sucks. I might need to change servers.


Egidius Heerkens August 13, 2010 at 2:45 am

Hi Adrianna. The portobello fries look amazing! I quite often get a glut of wild mushrooms (ie charcoal burner, oyster mushrooms) and I’m going to try out your recipy on these.

Thanks again
Egidius Heerkens (eheerkens.com)


City Share August 13, 2010 at 3:31 pm

My mouth is watering just looking at the photos and reading the description of the portobello fries. I really like the pairing with basil aoli too. Poor Kate Moss is missing out.


jenjen August 15, 2010 at 7:54 am

These look very tasty! I will be trying and enjoying later tonight!


Gen August 16, 2010 at 4:47 pm

I just made these for dinner and they were amazing, but they took about 25 minutes to cook not 15.


Adrianna August 16, 2010 at 9:35 pm

Really?! Maybe my slices were thinner than yours? Anyhoo, so glad they turned out!


recipejoe August 18, 2010 at 3:57 am

You don’t know the diference.


Jenny August 18, 2010 at 11:52 am

Wow, these look delicious!! 😀


Alice August 21, 2010 at 1:54 am

lol its funny that I just stumbled upon this on the very day that my (very thin) sister taped up that quote in the pantry -.-

I’m thinking of replacing it with a sign that says “nothing tastes as good as chocolate” XD

I’m not normally a mushroom lover, but I must admit these look delicious! I should whip up a batch for my sister 😛


Jen @ My Kitchen Addiction August 22, 2010 at 1:36 pm

I stumbled upon these fries and I just had to leave a comment… They look absolutely incredible! Love it!


Angie August 26, 2010 at 12:17 pm

I just love these! we had them last night!! so good!!


Best Hamburger Recipe August 29, 2010 at 1:15 am

wow! what a delicious recipe! I just wanna take it taste! :)


Emi August 31, 2010 at 5:13 am

I HAVE been skinny. Lots of things taste better than it feels. It’s just that Mosso has been in the fashion world since she was a child and has absorbed its sick attitude to body image. Don’t diet, exercise. It will make you feel better, is healthier and lets you eat yummy stuff like these.


Trisha September 1, 2010 at 9:38 pm

I just made these as an appetizer for dinner tonight- they were amazing!!! I smiled after every bite, they were so good. Thanks so much for the great recipe! Instead of making the basil aioli, I just mixed a couple of tablespoons of my homemade walnut pesto with mayo, and it was great. Can’t wait to make these again!


Adrianna September 2, 2010 at 9:29 am

Holy moly! A walnut pesto aioli sounds amazing. I must try it!


stephanie September 2, 2010 at 4:30 pm

sounds yummy…I’ll definitely give it a try….thanks : )


JENNIFER October 11, 2010 at 1:24 pm

Hello There,
Just had these at Boutegga Louie – How would you compare your recipe to theirs?


JENNIFER October 11, 2010 at 1:27 pm

sorry – I just reread your post, and you have not tried them at the restaurante! They are soo delish! i’m glad you were inspired :)


Adrianna October 11, 2010 at 1:33 pm

I’ve been meaning to go back and try ’em but haven’t had the time. Boo for being busy! :)


Erica January 6, 2011 at 11:13 am

I’ve made these twice and my family loves them. I blend the mayo instead of folding it in b/c I like the texture of the sauce better.


Ace February 5, 2011 at 6:30 pm

I absolutely MUST try these. My mom and I are always going out to eat when we’re pining for something involving mushrooms.. Usually mushroom sandwiches. I’m sure we’d both love these, and the aioli sounds amazing as well, though I may also have to go for the greek yogurt. Can’t wait to try them out.


Aggie March 9, 2011 at 6:28 pm

wow wow wow….these look great!!


Gabi March 16, 2011 at 4:51 pm

In the first photo the fries kind of make the shape of a dinosaur.


Dana May 1, 2011 at 10:47 pm

I made these last night (sans aioli) and they were AWESOME. I didn’t expect the shrooms to come out so crunchy but was pleasantly surprised when they did. I also added nutritional yeast to the breading for some extra B Vitamins, and it could definitely work in place of the cheese for the vegans. I dipped mine in marinara because that’s what I had and it tasted great. Thanks for the wondetful idea!


Laura May 17, 2011 at 10:55 pm

What did you use for the eggs???


Dana May 1, 2011 at 10:50 pm

Oh, and fake eggs to make it vegan too, obviously.


lynn @ the actor's diet August 17, 2011 at 3:38 pm

THANK YOU for this recipe! when i saw your zucchini fries i thought of the portobello fries at bottega louie, and here they are!


Jamie-Lee August 21, 2011 at 2:30 am

“I was kinda feeling like Kate, so I ordered a whole pizza instead.” My goodness I love you. A woman after my own heart!


Becca @ Amuse Your Bouche December 13, 2011 at 6:04 pm

I’ve had this recipe bookmarked for ages, but thanks for linking back to it! It’s reminded me that I really must get on and make them, they look amazing! I love the sandwich idea too!


Jeff Bigman January 7, 2012 at 9:55 am

Thanks for this recipe, I picked up a portabello after someone mentioned you could make fries from them and I found this lovely baked recipe, cannot wait to try it tonight!


Kelli February 7, 2012 at 6:05 pm

Trying these tonight & I can’t wait!! I’m dipping mine in pasta sauce, so we’ll see how that goes. Thanks for the recipe – super easy!


liindsay February 16, 2012 at 8:02 pm

making a vegan version of this! SOUNDS DELISH thank you for the idea


MAUstudio July 18, 2012 at 2:16 pm

I just got back from the grocery and bought some portobello mushroom. These look so good, gotta try these. Thanks.


Jo March 23, 2013 at 5:16 pm

I just made these, because I was starving and all we had in the fridge were mushrooms and Panko. I used regular brown mushrooms, not portabellos, and they turned out absolutely delicious anyways! Especially the aioli. I wasn’t sure how it would turn out with my weird little food processor, but it’s fantastic! Thanks so much for this recipe!


Jasmine May 1, 2014 at 10:44 am

Thank you so much for this baked version of portobello fries !!!
I had the portobello fries at bottega louie, and I absolutely loved it. But I couldn’t find anything similar to that ever since I’ve moved to the east coast.


Adrianna Adarme May 1, 2014 at 10:44 am

Oh I’m glad! Hope you like them! :)


Elaine Ophus December 22, 2014 at 10:34 pm

Thank you thank you. My hubby and I (we are from Canada) went to Bottega Louie last November when we were in LA for an opera, on the recommendation of our cab driver. I have been dreaming of those portobello fries ever since! My family is home for Christmas and I am all over making these. I <3 you!!


Adrianna Adarme December 28, 2014 at 1:03 pm

Aww yay!


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