Portobello fries with cilantro lime aioli

Turn any vegetable into a fry and it’s bound to be good. Sweet potatoes, avocados, parsnips, squash, and yes, even portobello mushrooms are all excellent substitutions for the regular french fry. I had two different versions of portobello fries, ones coated in panko and others just lightly floured. Although both were good, this recipe is a little different and a little more special with the addition of grated parmesan. Serve this vegetarian side dish as an appetizer or side with cilantro lime aioli and you’ll be regretting not making more!

portobello fries

portobello fries

portobello fries

Portobello fries with cilantro lime aioli
Serves 2
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Total Time
20 min
Total Time
20 min
825 calories
37 g
253 g
62 g
32 g
17 g
330 g
2971 g
5 g
0 g
43 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 825
Calories from Fat 546
% Daily Value *
Total Fat 62g
Saturated Fat 17g
Trans Fat 0g
Polyunsaturated Fat 27g
Monounsaturated Fat 16g
Cholesterol 253mg
Sodium 2971mg
Total Carbohydrates 37g
Dietary Fiber 4g
Sugars 5g
Protein 32g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Cilantro lime aioli
  1. 1 clove garlic
  2. 1 oz cilantro, stems included
  3. juice of 1 lime
  4. 1/2 cup mayonnaise
  5. 1/2 tsp salt
  1. Oil for frying
  2. 2 portobello mushrooms, stems removed
  3. 1/2 cup flour
  4. 1 tsp garlic powder
  5. 1/2 tsp Italian seasoning
  6. 1 tsp paprika
  7. 1 tsp salt
  8. 1/2 tsp black pepper
  9. 2 eggs, whisked
  10. 1 cup grated parmesan
  1. Prepare cilantro lime aioli. Combine all of the ingredients in a blender and blend until smooth. Set aside.
  2. Preheat frying oil to 350 degrees F.
  3. Slice mushroom caps into 1 inch thick slices. Set aside.
  4. Combine flour with seasonings from garlic salt - black pepper in a medium bowl. Whisk eggs in separate bowl. Put parmesan in third bowl.
  5. Dredge sliced portobello in flour. Dip in egg than coat with shredded parmesan. Carefully drop into hot oil and fry until golden brown, about 3-4 minutes, flipping halfway through. Remove from oil and drain on paper-towels. Serve with cilantro lime aioli.
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**Helpful tips and common mistakes

As far as fries goes, this recipe is a standard recipe. The only difference is after you coat the mushrooms in flour and egg, you sprinkle parmesan rather than bread crumbs. Freshly grated will coat the portobellos better but you can also use already shredded cheese.

When preparing the mushrooms, you can choose to remove the gills or leave them be. Recipes that stuff the mushrooms usually call to the remove the gills to make more room, but they are generally left in. I tried the fries both with and without the gills and noticed a very subtle stronger earthy flavor with the fries with the gills. The gills can be slightly bitter so if you’re not a fan, feel free to scoop out them out.

portobello fries

Fry the portobello fries and serve with cilantro lime aioli. This aioli is my favorite dip so far and is perfect for the mushrooms. Maybe it’s all in my head but because these are mushrooms, they feel just a bit healthier than regular fries!

portobello fries



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  1. I’ve never heard of portobello fries before! They sound delicious though, I’m sure if I tried to make them for friends or family I’d end up eating them all before they made it to the table!

    • cma0425

      They’re unexpectedly delicious especially with the sauce!

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