Ingredients
2 large portobello mushrooms, sliced
2 eggs, lightly beaten
1 c. panko bread crumbs
1/2 c. shredded Parmesan, plus more for serving
1 tsp. oregano
kosher salt
Freshly ground black pepper
2/3 c. shredded fontina
2 tbsp. chopped parsley
1 c. Marinara, warmed (for serving)
Preparation
Step 1Preheat oven to 425º. Line two large baking sheets with parchment paper. Remove the gills and stems from the mushrooms. Slice into ¼”-thick strips. Step 2Whisk together panko bread crumbs, Parmesan and oregano. Season mixture with salt and pepper. Dredge mushroom slices in eggs, then toss them in panko mixture until evenly coated. Place breaded “fries” in an even layer on the baking sheets. Bake for 10-15 minutes, or until golden and crispy. Step 3Transfer baked fries to a smaller baking dish suitable for serving. Cover with fontina and broil until melted, about 2 minutes. Garnish with parsley and more Parmesan, if desired. Serve with marinara for dipping.
