What an ingenious idea!  Slicing meaty portobello mushrooms and coating them in a light egg-Panko mixture, before baking them until golden and crispy.  Sort of like baked potato fries, but with fewer carbs.  The recipe also suggests that you can try this simple breading and baking technique with zucchini, squash, or even crispy haricots verts.  Yum yum!  I took their suggestion and served these lovely panko fries with a dipping sauce of chipotle-scented marinara sauce. A perfectly spicy and rich sauce for these crispy dippers.

(To view this recipe, click on the following link: http://www.marthastewart.com/1124619/crisp-zucchini-panko-fries)

Tagged: baked fries, chipotle marinara, chipotle sauce, marinara sauce, Martha Stewart Living, panko, portobello mushroms, side dish, zucchini