Well in some circles, my love of mushrooms might be considered a bit strange, but in these parts mushrooms are held in very high regard.
When I saw this recipe on How Sweet It Is, I instantly knew I had to make it! I also knew I had to make it gluten-free so everyone in the house could partake in the crispy, cheesy, mushroomy goodness. I substituted gluten-free ingredients and followed Jess’ instructions. I found that the instructions still worked perfectly with the GF substitutions. The only problem I ran into was with the cheese dip, which I was totally looking forward to… It was late in the week when I made this recipe and we had just run out of cheddar and were also low on parm, so I just substituted the Mexican cheese blend we had in the fridge for the cheddar and the rest of the parm. Mayjah! May-jah mistake. Don’t get me wrong, I love me some Mexican cheese, but I think the mix just wasn’t melty enough. The ‘dip’ ended up being less dippy and more of a super stringy, globby mess. Fear not, this recipe shall be remade according to the original cheddar and I shall report back!
[Sidenote: If you live in a bubble and haven’t checked out Jessica’s blog yet, http://www.howsweeteats.com/, you HAVE to! It’s probably in my top three favorite blogs! Basically the second I read a new post, I immediately plan on making it or baking it! Seriously, you must head over then right now!]
In the meantime, I totally suggest trying the recipe out for yourself!
Crispy Gluten-Free Portobello Mushroom Fries!
- 4 portobello mushroom caps, sliced
- 2 egg whites
- 1 1/2 cups gluten-free panko bread crumbs (I used these Kinnikinnick GF Panko Crumbs)
- 1/4 cup GF rice flour
- 1/4 cup GF bread crumbs (not panko, just regular bread crumbs)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon garlic powder (not in the original recipe, but I’m just kinda crazy like that)
- 1/2 cup balsamic vinegar
Preheat oven to 450 degrees F. Line a baking sheet with foil and place a wire rack on top. Spray it with non-stick spray.
Add bread crumbs, flour, salt, pepper and paprika to a bowl and mix. In a smaller bowl, lightly beat 2 egg whites. Dip each mushroom slice in the egg white and then coat in the breadcrumb mixture, pressing to adhere. Lay on the wire rack and repeat with the other slices. Spray each slice with a spritz of olive oil (spray it, don’t drizzle) before putting it in the oven. Bake for 7 minutes, then flip and spray the other side with olive oil. Bake for 7 more minutes.
While the mushrooms are cooking, heat the vinegar in a small saucepan over medium heat. Allow it to come to a simmer then reduce to low heat, cooking until syrupy and thick, about 5-7 minutes. Let sit at room temperature to thicken a bit more.
Drizzle balsamic over mushrooms and serve with dipping sauce.
Important note per Jess: [I find that the combination of bread crumbs (panko and regular) adheres better than just plain panko. I also use egg whites only to prevent the “eggy” taste, but feel free to use a whole egg if you’d like.]
Smoky Cheddar Parm Dip
- 1 tablespoon butter
- 1 tablespoon rice flour
- 1/2 cup milk
- 1 cup grated cheddar cheese (I substituted a Mexican blend and I think that’s where it all went wrong…)
- 1/3 cup grated parmesan cheese
- 1/2 teaspoon smoked paprika
- 1 garlic clove, minced