

Pack of 6, Fred's, Breaded Portobello Mushroom Fries, 2 Pounds
Ingredients
Ingredients
Portabella Mushrooms, Bleached Wheat Flour, Water, Modified Food Starch, Contains Less Than 2% Of: Modified Wheat Starch, Yellow Corn Flour, Garlic Powder, Spices, Onion Powder, Natural Flavor, Parsley, Beef Stock, Yeast Extract, Disodium Inosinate, Disodium Guanylate, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Yeast, Sugar, Dextrose, Guar Gum, Maltodextrin, Lactic Acid, Caramel Color, Palm Oil, Salt.
Key item features
- Ready-to-cook mushroom fry
- 0 g trans fat
- 0 mg cholesterol
- Contains sulfites and wheat
- Keep frozen for later use
- 2 lb. (0.91 kg) each
- 6 packs per case
- Made from fresh portobella mushrooms and coated in a savory breading. Great as a starter or as an entrée topper for added excitement. . .
- Please allow up to 4 days of processing due to shipping constraints
- Delivered frozen on dry ice in a foam cooler.
Specs
- BrandFRED'S
- Flavorsavory
- Food conditionFrozen
- Count6
- Shelf life365 days
- Food formFrozen
- Free shipping
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About this item
Product details
- Ready-to-cook mushroom fry
- 0 g trans fat
- 0 mg cholesterol
- Contains sulfites and wheat
- Keep frozen for later use
- 2 lb. (0.91 kg) each
- 6 packs per case
- Made from fresh portobella mushrooms and coated in a savory breading. Great as a starter or as an entrée topper for added excitement. . .
- Please allow up to 4 days of processing due to shipping constraints
- Delivered frozen on dry ice in a foam cooler.
Specifications
Brand
Flavor
Food condition
Count
Warranty
Warranty information
Ingredients
Ingredients
Portabella Mushrooms, Bleached Wheat Flour, Water, Modified Food Starch, Contains Less Than 2% Of: Modified Wheat Starch, Yellow Corn Flour, Garlic Powder, Spices, Onion Powder, Natural Flavor, Parsley, Beef Stock, Yeast Extract, Disodium Inosinate, Disodium Guanylate, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Yeast, Sugar, Dextrose, Guar Gum, Maltodextrin, Lactic Acid, Caramel Color, Palm Oil, Salt.
