BY Follow Your Heart
| Easy | Vegan
Parmesan Crusted Portobello Fries
INGREDIENTS
- 2 large portobello mushrooms
- ½ cup full fat dairy-free milk or creamer
- 1 cup panko breadcrumbs
- ½ cup Follow Your Heart Dairy-Free Grated Parmesan
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- Follow Your Heart Dairy-Free Shredded Parmesan
- 1 tbsp chopped parsley
- Follow Your Heart Dairy-Free Creamy Garlic Dressing
INSTRUCTIONS
- Remove the gills and stems from the portobello mushrooms and slice into ¼” thick strips.
- Whisk together panko breadcrumbs and Dairy-Free Grated Parmesan. Season mixture with salt, pepper, and garlic powder.
- Dredge mushroom slices in plant-based milk then toss them in panko mixture until evenly coated. Place breaded mushroom “fries” in an even layer on the air fryer rack and sprinkle on Dairy-Free Shredded Parmesan.
- Preheat air fryer to 425º and bake for 5-7 minutes, or until golden and crispy. Flip them over and bake the other side for another 5-7 minutes, or until golden and crispy.
- Transfer fries to a serving dish and garnish with parsley, if desired. Serve with Dairy-Free Creamy Garlic Dressing for dipping.
Parmesan Crusted Portobello Fries
BY Follow Your Heart
| Easy | Vegan
