Total Time
15mins
Prep 5 mins
Cook 10 mins

Adapted from Rachael Ray! Whats not to love???

Ingredients Nutrition

Directions

  1. Preheat a grill pan over medium high to high heat.
  2. Scrape the gills off the underside of portobello mushroom caps with a spoon.
  3. Brush caps gently with a damp cloth to clean them.
  4. Drizzle caps with oil to keep them from sticking to the grill pan and season the caps with steak spice or salt and black pepper.
  5. Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender.
  6. Remove from heat and cool 5 minutes.
  7. Slice grilled caps into 1/2-inch strips.
  8. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook "fries" over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup.
  9. "Fries" will brown in 2 or 3 minutes on each side.
Most Helpful

5 5

Just wonderful! Definately a keeper to put into my Favorties of 2011 and one I will make again and again. Made for Let's PARTY 2011.

5 5

These were so yummy!! I really loved the flavor of the Montreal Steak Seasoning, too. Great directions, easy recipe and delicious results. Thank you!

5 5

Wow! These are great! I served these as appetizers, right out of the skillet. They were wonderful. Made for Favorites of 2009 Cookbook tag.