Baked Portobello Fries and Warm Chickpea Salad

Both the recipes for the mushrooms and chickpeas were seen on foodgawker.  This was a quick meal to put together and very good.  I would definitely make it again.  I bought 3 portobellos, 2 of which were extremely large, so the egg didn't quite go far enough for all of it.  Next time I'll buy normal sized mushrooms so I don't waste any.  Also, next time I would add something crunchy to the chickpeas for texture.  I made the chickpeas first so that I could prep the mushrooms while they were in the oven.  

Mushroom Fries Ingredients:

• 1 cup Panko Breadcrumbs
• 2 tablespoons shredded Parmesan cheese
• 1/8 teaspoon dried oregano
• salt and pepper
• 2 Portobello Mushrooms, cut into 1/2″ slices
• 2 eggs, beaten
• Pesto for serving, optional

Directions:

1. Preheat oven to 425 degrees.
2. Line a baking sheet with parchment paper.
3. Mix Panko breadcrumbs, Parmesan cheese, oregano, salt and pepper in a shallow bowl or pie plate.
4. In a medium bowl, beat the eggs.
5. Dip the portobello slices in the beaten eggs, letting the excess drip off. 
6. Transfer to the bowl with the bread crumb mixture, coating boat sides of the mushrooms thoroughly.
7. Place the breaded mushrooms on the baking sheet and bake 10-15 minutes, turning over about half way through.
8. Serve with Pesto, if desired.

Chickpea Ingredients:

1 large can of chickpeas, drained and rinsed

crumbled feta

mint, chopped

salt, pepper, garlic powder

Directions:

Preheat oven to 375.  Toss the chickpeas with olive oil, salt, pepper and garlic powder.  Roast for about 15 minutes.  Let chickpeas cool slightly.  Mix with feta and mint.  Add additional seasoning and olive oil if necessary.