Ingredients
2largeportobello mushrooms,sliced
2eggs,lightly beaten
1cuppanko bread crumbs
½cupparmesan,shredded, plus more for serving
1tsporegano
kosher salt and freshly ground black pepper,to taste
⅔cupfontina,shredded
2tbspparsley,chopped
1cupmarinara,warmed, for serving
Preparation
Preheat oven to 425 degrees F.
Line 2 large baking sheets with parchment paper. Remove the gills and stems from the mushrooms. Slice into ¼-inch-thick strips.
Whisk together panko bread crumbs, Parmesan, and oregano. Season mixture with salt and pepper. Dredge mushroom slices in eggs, then toss them in the panko mixture until evenly coated.
Place breaded “fries” in an even layer on the baking sheets. Bake for 10 to 15 minutes, or until golden and crispy.
Transfer baked fries to a smaller baking dish suitable for serving. Cover with fontina and broil for about 2 minutes until melted. Garnish with parsley and more Parmesan, if desired.
Serve with marinara for dipping.
