It’s FINALLY warm outside. FINALLY, right?
We Texans have waited long enough for patio season and now as March comes to a close, we can finally smell the limes squeezed for margaritas, hear the beer bottles colliding, and taste those yummy patio eats! We love a nice evening on our own patio and getting our heels and toes seated back into our dusty flipflops. There’s nothing like a couple of drinks paired with a snack as the sun sets on a Sunday evening.
One of our favorites are Baked Portobello fries with Chipotle Mayonnaise, which takes only about 15- 20 minutes to prepare. Say ‘Cheers’ to more sunshine!
Baked Portobello Fries with Chipotle Mayonnaise
2 Portobello mushroom caps
1 egg, whisked
1/2 cup flour
1/2 cup breadcrumbs or panko breadcrumbs
1 garlic clove, minced
1 Tablespoon parsley, minced
1/4 teaspoon ground black pepper
salt to taste
4 Tablespoons Mayonnaise
1 Tablespoon minced chipotle peppers in adobo sauce (alternatively, use pinches of cayenne poweder, chili powder, and paprika)
1. Using a damp cloth, clean the mushroom caps well. Slice them into 1/4″ strips.
2. Mix the breadcrumbs with the minced garlic, parsley, black pepper and a few pinches of salt.
3. Preheat the toaster oven or conventional oven to 425 degrees. Meanwhile, arrange an assembly line with 3 plates. Put Flour in the 1st one, whisked egg in the 2nd, and the breadcrumb mixture in the 3rd. Coat each mushroom slice in the flour, then the egg mixture (allowing any excess egg to drip back into the egg plate), and then the breadcrumb mixture. Lay the coated mushroom slice on a baking sheet.
4. Bake the portobello slices 5 minutes on each side. While the fries are baking, mix the mayonnaise with the chipotle pepper paste (or spices.)