Portobello Fries with Basil Aioli

For the Portobello Fries:

Preheat oven to 425F. Line a baking sheet with parchment paper or spray it with cooking spray. On a plate, mix together the bread crumbs, Parmesan cheese, red crushed pepper flakes, garlic powder, oregano, salt and pepper. In a small to medium bowl, beat the eggs.

Cut the portobello mushrooms into 1/8″ slices. One by one, dip the portobello slices in the beaten eggs and transfer to the place with the bread crumb mixture, being sure to coat the mushrooms thoroughly. Place the bread crumb-covered mushrooms on the baking sheet and bake for 10-15 minutes, checking on them after 10 and flipping them to ensure thorough baking.

For the Basil Aioli:

In the jar of a blender (or a small food processor), combine the olive oil, basil, lemon juice, garlic, and salt. Process until the mixture is smooth like pesto, pausing every now and then to scrape down the side of the blender jar with a small spatula or knife.

Put the mayonnaise in a small bowl. Add the basil mixture, and stir well to mix.