How to Make Portabella Phillys and Garlic Bread Waffle Fries | Rachael Ray

Coat the bottom of a pan with olive oil and add the Portobella mushroom caps.

Preheat the oven to 450 degrees and line a tray with parchment for the waffle fries.

Mix crushed red pepper, ground Pepperoncini, granulated onion, dry parsley, and white pepper for the spice blend.

Grate 4 cloves of garlic into 4 tablespoons of butter for the waffle fries.

Melt the butter with garlic, ensuring it does not brown, then turn off the heat.

Cook the Portobella mushrooms until tender, then add crushed garlic, salt, and pepper.

Add Worcestershire sauce to enhance the mushroom flavor.

Add a splash of Sherry vinegar to lift the bits stuck to the pan.

Remove the mushrooms and add more olive oil to the pan for the peppers and onions, cooking until soft.

Flip the waffle fries halfway through their 24-minute cooking time for extra crispiness.

Combine the cooked mushrooms with the softened peppers and onions in a bowl.

Add the crispy waffle fries to the bowl with the mushroom and pepper mixture.

Pour the garlic butter over the mixture and add the spice blend.

Melt mozzarella and Swiss cheese in the oven over the mixture.

Top with parmesan cheese and hot cherry pepper rings.

Equipment Needed

Spice Level:

Dietary