Baked Portobello Mushroom Fries with Garlic Horseradish Dip
I love a good breaded veggie served with dip, it makes for a great appetizer. I have always loved mushrooms. I loved eating them in my salads, I loved eating them by themselves, and also dipping them in ranch. Breaded Portobello mushrooms served with garlic dip sounds like heaven to me.
This recipe is pretty simple but it can sometimes take awhile to bread and coat all the mushrooms. When preparing the mushrooms, I do cut off the gills of the mushrooms (those black groovy things) because it allows the breading to stick to the mushroom better. The recipe is also very easy to multiple if you want to serve this as an appetizer for a party or some other larger event. I think that these mushrooms pair best with my Garlic-Horseradish dip, but feel free to use a marinara sauce, or other sauce of choice.
My Garlic Horseradish dip is a sour-cream based dip, however you can lower the amount of protein by using a vegan sour cream, such as Tofutti’s Better Than Sour Cream or Vegan Gourmet. Not only does this dip serve well with my Baked Portobello Mushroom Fries, but it’s great with a variety of foods. I have used it with plain chips, other fried veggie foods, and plain veggies.
Garlic is probably my FAVORITE flavor to add to basically any food in existence. So if I can dip my food into a bowl of garlic-y goodness, I’m all in. When I was experimenting with the flavors for this dip, I noticed that garlic didn’t make the flavor quite right. The horseradish really helped bring the flavor effect I was going for. Those of you who are not fans of horseradish, it’s not an intense flavor to the dip. Adding the lemon juice also helps balance out the flavors of the garlic and horseradish.
I hope you enjoy my Baked Portobello Mushroom Fries and find many uses for my Garlic-Horseradish Dip. Enjoy!
Baked Portobello Mushroom Fries Ingredients:
1 Portobello mushroom ¼ cup Cambrooke baking mix ¼ cup non-dairy creamer (I use Coffeemate) ¼ cup Cambrooke seasoned bread crumbs
Servings per recipe: 2 Serving Size: 65mg (about half a mushroom) Phe per serving: 70 mg
Directions:
Preheat oven to 425 degrees.
Slice Portobello mushroom in ¼ to ½ inch slices. Then cut away the gills in the mushroom.
Put the baking mix, non-dairy creamer, and breadcrumbs into 3 separate bowls.
Dip each slice of mushroom into the baking mix, non-dairy creamer, then the breadcrumbs.
Place coated mushrooms onto a baking sheet (greased or lined with parchment paper).
Put the mushrooms into the oven for 10 minutes. Flip them, and then put them in for another 10 minutes.
Garlic Horseradish Dip Ingredients:
½ cup of sour cream ½ tsp. horseradish ½ tsp. lemon juice ¼ tsp. of garlic powder ¼ tsp. of onion powder dash of black pepper
Servings per recipe: 8 Serving Size: 1 tablespoon Phe per serving: 19mg
Directions:
Add sour cream and horseradish first, then the seasonings, and finally the lemon juice to a bowl and mix well.
Put the dip into the refrigerator for at least 30 minutes.
Serve and Enjoy!