Portobello "Fries" With Garlic Mayo

Country music group Little Big Town's Kimberly Schlapman shares her recipe for breaded and fried mushroom sticks with a garlic-mayonnaise dip.
Related To:

Kimberly visits Blackberry Farm in Walland, Tenn. to learn all about their mushrooms, then returns to the kitchen, with special guest Josh Turner, to make some inspired dishes from these earthy treasures, as seen on Season 2 of Great American Country's Kimberly's Simply Southern.

Cook time: 3-4 minutes | Yield: 6 servings


  • 2 cups panko breadcrumbs
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dried thyme
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 cup flour for dredging
  • 3 eggs, beaten
  • 6 large portabello mushroom caps, stems and gills removed, sliced into 1/2 inch sticks
  • Canola oil for frying

For the Garlic Mayo:

  • 1/2 cup mayo
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • Salt
  • Pepper


Preheat 1 inch of oil over medium heat.

In a bowl mix the panko breadcrumbs, garlic powder, onion powder, dried thyme, salt and pepper. Set up a dredging station. Place the flour, eggs and breadcrumb mixture into 3 separate shallow dishes. Dip the mushroom sticks into the flour then the eggs followed by the breadcrumbs. Repeat this step until all mushrooms are breaded. Place breaded mushroom sticks into oil and fry for about 3-4 minutes turning to brown all sides. Remove and drain on paper-lined tray. Season with salt.

For the Garlic Mayo:
Combine the mayo, lemon juice and garlic in a bowl and mix well. Season with salt and pepper. Serve with "fries."

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