Cheesecake Factory is one of my favorite restaurants to dine out. If you haven’t check out my Brown Wheat Bread (Cheesecake Factory Style) recipe, you’re missing out. (Simply click here for the recipe) A while ago, I tried one of their appetizers and fell in love right the way. Yup, they have these Portobello Mushrooms and Avocado Fries on the menu. Who would think of turning mushrooms and avocados into fries, right? I think they are genius!
But you might already know, I don’t like deep frying in my kitchen. Not only that uses lots of oil, but also means lots of left over oil. I hate to see ingredients go to waste. Plus, I’m sure all of you would appreciate some healthier snack options around the holidays, right? These oven fries are also much easier to prepare than heating up a pot of oil to deep fry. Most importantly, you’ll feel much better after enjoying these fries. They are so addictive that you won’t be able to stop at just one.
These oven fries has a super crispy crust, which contrast really well with the meaty and creamy textures of the mushroom and avocado. What gives these oven fries that super crispy and crunchy crust? The Panko bread crumbs! Panko bread crumbs are the Japanese version of bread crumbs that are super flaky. You can see through from the package in the picture below that the crumbs are much bigger in size than the regular bread crumbs. The panko is light and crunchy, perfect for oven-fries in my opinion. I combine the panko with some parmesan cheese to make the coating more flavorful with a hint of nuttiness. That compliment well with the earthy flavor from the Portobello mushrooms and mild, yet creamy avocado as well.
Still remember my Homemade Ketchup recipe? Oh yeah, the Homemade Ketchup is perfect for these Portobello and avocado fries!
You can hear the crunch when you bite into the fries. The Portobello mushroom is so meaty and juicy at the same time. So good, and so addictive.
The avocado fries are equally good. Imagine slightly cheesy crust, along with the mild and creamy avocado inside.
Oh my…these are simply divine. With the Roasted Garlic Mayo as a dipping sauce, I can definitely make these fries a meal! If you find yourself finishing the whole batch without sharing, you’ll then remember I’ve already warned you in this post. Did I mention addictive?
Are you ready to see how they are prepared? Please, follow me to the kitchen.
1) Cut the Portobello mushrooms and avocado into 1/2-inch strips.
2) In a shallow dish, whisk together the flour, salt and pepper.
3) Gently toss the mushrooms and avocado in the flour mixture. Coat evenly and shake off any excess flour (work on a few pieces at a time).
4) In another shallow dish, lightly beat the eggs. Then, dip the floured fries into the eggs, drip of any excess eggs.
5) In the third shallow dish, combine the panko and the Parmesan together. Then, place the fries into the panko mixture. Gently press the panko mixture onto the mushrooms and avocados.
6) Place the fries onto the wire rack, leaving an 1/8-inch space between each fry. Bake for 15 minutes or until golden brown and crispy. Serve with Homemade Ketchup and Roasted Garlic Mayo.
Pretty simple, right? If you want to get your Kids to eat more veggies, these fries certainly will do the trick. Your Kids will be happy to devour these Portobello Mushroom and Avocado Oven Fries in no time! These fries are great as appetizers for any party or celebration. You can even make them ahead and reheat them in a 350 F degree oven for a few minutes before the guests arrive. I hope you enjoy today’s recipe and pictorial. Stay tuned for more easy entertaining recipes.
P.S. I love these Wire Cone Baskets for the fries. They are fun and festive. Not only they are good for fries but also wonderful for serving bread sticks and onions rings. If you’re interested to check out the product, please click here. Have fun baking.
Portobello Mushroom and Avocado Oven Fries:
(Printable Recipe)
1/2 cup all-purpose flour
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
3 large eggs
2 cup panko breadcrumbs
1 cup freshly grated Parmesan
2 large Portobello mushrooms, cut into 1/2-inch strips
2 avocados, cut into 1/2-inch strips
Preheat the oven to 425 degrees F. Place a wire rack onto a large baking sheet lined with foil.
In a shallow dish, whisk together the flour, salt and pepper. In another shallow dish, lightly beat the eggs. In the third shallow dish, combine the panko and the Parmesan together.
Gently toss the mushrooms and avocado in the flour mixture. Coat evenly and shake off any excess flour (work on a few pieces at a time). Then, dip the floured fries into the eggs, drip of any excess eggs and then place them into the panko mixture. Gently press the panko mixture onto the mushrooms and avocados.
Place the fries onto the wire rack, leaving an 1/8-inch space between each fry.
Bake for 15 minutes or until golden brown and crispy. Serve with Homemade Ketchup and Roasted Garlic Mayo.
