Portobello Fries with Meyer Lemonnaise

Portobello Fries with Meyer Lemonnaise —big slices of portobello mushrooms lightly coated in a buttermilk batter and fried until crispy ~ then dunked in a tangy lemon mayonnaise dip!

fried slices of portobello mushrooms

These fried mushrooms are about to rock your world, and they’re ever so simple.

Use them as an appetizer or a side dish, they make a unique alternative to French fries. Mushrooms become wonderfully juicy after frying, while still maintaining their firm texture.

sliced portobello mushrooms

3 steps to fried mushroom nirvana

  1. I start by slicing portobello mushrooms into nice fat wedges.
  2. I dredge them in a batter made up of 2 to 1 buttermilk to flour.
  3. And then fry them in a few inches of vegetable oil heated to 340F. The mushrooms fry to crispy perfection in about 4 minutes. Just be sure your oil is at 340-350F.

making mushroom fries

The above photo shows the mushroom wedges dusted with flour before going into the buttermilk batter, but I found that wasn’t necessary, the batter sticks to the bare mushrooms just fine.

Portobello mushroom fries

TIP: If you don’t have a thermometer (and I highly recommend getting one!) you can drop a test mushroom into the oil, it should fry to golden in 3-4 minutes.

making Meyer Lemonnaise dip
The light Meyer Lemon sauce is the perfect complement to the meaty portobello fries.

The real fun begins when you dunk the hot crispy chewy wedges in a brightly flavored dip of mayonnaise and fresh squeezed Meyer lemon juice. Heaven!!

Meyer lemons are a cross between a lemon and an orange. They are a slightly sweeter and less astringent than regular lemon so you can use a little more of it in this sauce to get a brilliant burst of citrus and a nice thin dipping consistency.

Portobello Fries with a lemony dipping sauce

 I’m shuffling all the condiments around in the door of my fridge to make way for my new bestie Lemonnaise.  We’re having burgers with our fries tonight, and I’m putting the lemonnaise on them as well.

Portobello Fries with Lemonnaise

More recipes for mushroom lovers…

fried slices of portobello mushrooms
3.25 from 45 votes

Portobello Fries with Meyer Lemonnaise

Portobello Fries with Meyer Lemonnaise ---sliced portobello mushrooms in a buttermilk batter fried until crispy ~ with a tangy lemon mayonnaise dip!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Author Sue Moran


  • vegetable oil
  • 2 large portobello mushroom caps sliced into 1/4 inch slices
  • 2 cups buttermilk
  • 1 cup all purpose flour
  • pinch of salt

Meyer Lemonnaise

  • 1/3 cup mayonnaise
  • juice from 2 Meyer lemons
  • salt and fresh cracked pepper


  • Heat several inches of oil to 340F in a deep pot. Use a thermometer for accuracy.
  • Meanwhile, mix the buttermilk, flour and salt together to make a batter. It should have the consistency of a thick pancake batter.
  • When the oil is hot, coat the mushrooms in the batter, shaking off any excess, and fry, in batches, until golden brown and crispy. Flip the mushrooms over in the oil a couple of times. This will take about 3 to 4 minutes.
  • Drain the mushrooms on paper towels.
  • To make the Lemonnaise, whisk the mayo and the lemon juice together until smooth. Add a pinch of salt, and lots of fresh cracked black pepper. The sauce will be on the thin side.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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    Please rate this recipe!

  • Reply
    Joyce Moon
    March 19, 2020 at 9:47 am

    Could you make the batter ahead of time

  • Reply
    July 16, 2018 at 5:30 pm

    5 stars
    Just made these and yum! I doctored up the dip by adding some sour cream and garlic powder and it was awesome! ??

    • Reply
      July 16, 2018 at 5:31 pm

      Jill you’ve hit on one of my truly favorite recipes that I’ve ever posted, I’m crazy about fried mushrooms, thanks for taking the time to come back and comment 🙂 Love your doctored dip!

  • Reply
    Kayoka Dotson
    June 7, 2017 at 2:59 pm

    I have been looking for a recipe for these mushrooms!!! They are my favorite! Will be trying out this recipe tonight!! I had some deep fried in a restaurant, and I have wanted to try and make some myself. I will let u know how it goes!!

    • Reply
      June 7, 2017 at 3:42 pm

      I’m so jealous that you’re making them tonight ~ I discovered fried mushrooms at one of our favorite seafood restaurants years ago and I’ve never forgotten the first taste!

      • Reply
        June 7, 2017 at 3:43 pm

        You can fry the little button mushrooms, too….yum 🙂

  • Reply
    Ole possum
    March 17, 2017 at 2:05 pm

    this looks so good! It’s just a shame i have problems with the gluten. Is there a similar gluten-free alternative?

  • Reply
    February 22, 2017 at 5:33 pm

    Please help! My batter stuck to the pan not my mushrooms. Still tasty though. What can I do differently? Thanks! ?

    • Reply
      February 22, 2017 at 8:13 pm

      Make sure your mushrooms are dry, Janeen, and your oil is hot. The batter should be on the thick side, too, like a thick pancake batter. And your oil should be at least 2-3 inches deep, and at the correct temperature.

  • Reply
    [email protected] n Dishes
    March 14, 2014 at 5:29 pm

    I love how light the batter looks on these tasty mushrooms, and I’m thinking that all mayo should be lemonaise!

  • Reply
    Sam @ My Carolina Kitchen
    November 8, 2013 at 4:00 am

    Your photos rock! Love the Meyer lemonaise idea with the portabello fries. I could certainly get used to eating like this.

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