Crispy Portobello Fries

This recipe meets all the criteria when it comes to describing great fries. They are crunchy, flavorful, can be salty (trying to watch my sodium) and the mouth "feel" is great for me. They are a handful and sturdy enough to dip in ketchup or whichever sauce you want. They are low in calories - always a plus. A whole Portobello mushroom prepared with every last bit of these ingredients weighs in at only 195 calories! This recipe is also GLUTEN FREE!

They are great with the marmalade dipping sauce I have included at the bottom of the recipe.

If you would like to see step-by-step pictures of this recipe and other gluten and dairy free recipes, please visit my MFP blog at: http://www.myfitnesspal.com/blog/nortx



Crispy Portobello Fries

Ingredients:

- 1 large Portobello mushroom
- 2 Tablespoons cornstarch
- 1/4 cup cornmeal
- 1/4 cup Egg Beaters or 1 beaten egg
- seasonings as desired - salt, pepper, crushed chilies, garlic, onion
- Pam

Preparation:

1. Preheat oven to 400 degrees
2. Remove stem from mushroom
3. Using a spoon, scrape out the brown gills from the underside of the mushroom
4. Rinse briefly under cool water and wipe dry with a paper towel
5. Slice mushrooms into thick slices (about 1/2 inch)
6. Place cornstarch onto a flat plate (big enough to allow slices to lay flat
7. Mix cornmeal with seasonings and place onto a flat plate (big enough to allow slices to lay flat)
8. Pour egg onto a flat plate (with a rim - big enough to allow mushroom slices to lay flat)
9. Create an assembly line with the plates - first dip the mushroom slices into the cornstarch and gently brush off with your fingers or a basting brush, then dip both sides into the egg and finally dredge both sides with the seasoned cornmeal (use your fingers to tap the cornmeal onto the mushroom slices)
10 Lay prepared slices on a baking rack. This will help to make sure both sides get crispy. Lightly spray slices with Pam
11. Bake at 400 degrees for 17 to 21 minutes or until tender, browned and crispy.
12. If you are using button mushrooms, follow the exact directions outlined - remove stem, wash, dry, dip in cornstarch, egg and cornmeal and place rounded side up onto baking rack. You may need to reduce baking time a few minutes.
13. Serve with dipping sauce.

Nutrition - 1 Portobello mushroom

Calories: 195
Sugars 2
Sodium 90
Carbs 35
Fat 1

Suggested Dipping Sauces:

- Ketchup
- Ketchup mixed with horseradish sauce
- Ranch dressing
- Seasoned mayo
- Marmalade Dipping Sauce: Mix together 1/2 cup marmalade, 1/4 cup stone ground Dijon mustard, 1/4 cup honey, couple dashes hot sauce

Enjoy!:flowerforyou: