Portobello mushroom fries made in the air fryer are a healthy, simple appetizer or side dish! Using just a few basic ingredients, mushroom fries are easy to prepare and cook in just a few minutes. Even the mushroom haters love these portobello mushroom fries!

Equipment

• Air fryer
• Small bowls (for the breading station)
• Knife
• Cutting board
• Clean damp paper towel or damp cloth

Simple Ingredients You'll Need

• Large Portobello Mushrooms
• All-purpose Flour
• Panko Breadcrumbs or regular bread crumbs
• Parmesan Cheese (optional)
• Cooking Spray or olive oil spray
• Onion Powder
• Garlic Powder
• Smoked Paprika
• Italian Seasoning
• Salt
• Black Pepper

The Best Way to Clean Mushrooms

Use a damp towel or paper towel to wipe the mushroom clean. Do not soak mushrooms or run them under running water. Mushrooms act like natural sponges and will absorb water if they are rinsed. If they absorb too much water they can be chewy and flavorless.

How to Make These Air Fryer Portobello Mushroom Fries

The full recipe and instructions are in the recipe card below.

Prep the mushrooms:

Gently twist the mushroom stem and pull to remove it. Using a small spoon, gently scrape the mushroom gills from the inside of the mushroom cap.

Wipe both sides of the mushrooms clean using a damp paper towel or kitchen towel.

Pre-cook the mushrooms:

Spray the bottom of the air fryer with cooking spray so the mushrooms don't stick.

Place mushrooms in the air fryer in a single layer (stem side down). Spray with oil spray and cook at 380F for 5 minutes. (Repeat in batches if needed).

Slice the mushrooms:

Remove from the air fryer and slice the mushrooms into ¼ inch thick fry-sized strips.

Season the mushroom strips with salt and pepper to taste.

Prep the air fryer:

Spray with cooking spray again to prevent the breaded mushrooms from sticking.

Prep the breading station:

In the first small bowl add flour, smoked paprika, garlic powder, salt and pepper. Mix well to combine with a fork.

In the second bowl combine the eggs and water and mix well to create the egg wash.

In the third bowl combine the panko bread crumbs, Italian Seasoning and parmesan cheese to create your crunchy spiced breadcrumb mixture.

Bread the mushrooms:

In small batches, add the sliced mushrooms to the flour, coat each side of the mushroom well, and tap to remove any excess flour.

Transfer floured mushroom slices to the egg wash to coat well.

Using a fork remove mushroom slices from the egg wash and transfer to the panko breadcrumb mixture.

Using your hands, gently press the panko mixture onto all side of the mushroom slices one at a time to ensure all sides are well covered.

Air Fry the mushroom fries:

Place the breaded mushroom slices into the air fryer. Be careful not to overcrowd the air fryer so that your mushroom fries will get crispy on all sides.

Spray all of the mushroom fries with a generous amount of olive oil or cooking spray.

Cook the mushroom fries at 380F for 7-8 minutes or until golden brown and crispy. (No need to shake or turn during the cooking process).

Serve these up with your favorite dipping sauce!

Dipping Sauce Ideas

• Marinara sauce - Use your favorite store-bought marinara sauce or make your own.
• Siracha Aioli - Combine ¼ cup mayo (homemade or prepared) with 1-2 tablespoons of sirachia sauce or until the desired heat level is reached.
• Caesar Dressing makes a delicious dipping sauce!
• Pesto Aioli - Combine ¼ cup mayo with ¼ cup finely chopped basil leaves, 1 teaspoon minced garlic, ½ teaspoon lemon juice, 1 teaspoon chopped walnuts or pine nuts and 1 tablespoon olive oil. Add salt and pepper to taste.
• Garlic Aioli - Combine ¼ cup mayo with 1 teaspoon minced garlic, 1 tablespoon olive oil, add salt and pepper to taste.

Reheating and Storing Instructions

Store leftovers in the refrigerator for up to 3 days.

Reheat in the air fryer at 370F for 3 minutes.

Chef's Tip: These mushroom fries make great room-temperature appetizers too! No need to keep them warm after cooking them. They stay crunchy!

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