Roasted Portabella Mushroom Fries Recipe | Nutritarian | Vegan | Gluten-Free
Cook time
Total time
Adapted from the Crispy Marinara Baked Tofu on
Serves: 20 fries
  • 2 large portabella mushrooms, sliced into ¼ inch slices
  • 1-2 cups no sodium marinara sauce (I love Trader Joe's brand)
  • ¾ cup raw, unsalted almonds
  • ¼ cup corn meal
  • 4 tablespoons nutritional yeast
  • ½ teaspoon garlic powder
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon cayenne pepper (or to taste)
  • OR use 2 teaspoons Mrs. Dash, your flavor choice, in place of the garlic, basil, oregano and cayenne
  1. Preheat your oven to 400 degrees Fahrenheit.
  2. In a food processor, add all ingredients except the mushrooms and marinara. Blend until mixture reaches the consistency of almond flour. Pour the mixture into a very large bowl.
  3. Set up your breading station by setting an aluminum-foil lined baking sheet nearby. Put your breading mixture bowl close to you. On a large plate, dump 1 cup of the marinara and add more if needed.
  4. To bread the mushrooms, take one of the sliced mushrooms and dunk it completely in the marinara sauce, covering all sides of the mushroom. Then remove it and place it in the breading mixture. Cover the mushroom in enough breading to cover all sides and leave no exposed marinara. Place your mushroom on the baking sheet. Repeat until all mushrooms are breaded and spread on one layer on the baking sheet.
  5. Bake mushrooms for 15-20 minutes, depending on how juicy you like your mushroom fries. Shorter cooking time will yield juicier mushrooms inside, but I also like them dry inside. Serve warm or cold!
Recipe by The Watering Mouth at