SERVES 4
PREP TIME: 15 minutes
COOK TIME: 50 minutes
Oh, tasty! This is a great recipe for when you have guests over or you want to fancy up your snacking game. Because mushrooms are naturally wet, this recipe doesn’t keep well, meaning that the mushrooms won’t have a crunchy coating forever. If you know you’ll have leftovers and you’re not one for soggy mushrooms, it’s better to halve the recipe. They still taste great soggy, and they’re awesome on a salad, but I felt I should let you know so that you can decide.
24 cremini mushrooms (about 1 lb/455 g)
2 large eggs
½ cup (55 g) blanched almond flour
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon finely ground sea salt
2 tablespoons avocado oil
½ cup (120 ml) honey mustard dressing, for serving (optional)
SPECIAL EQUIPMENT (optional):
Toothpicks
- Preheat the oven to 350°F (177°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Break the stems off the mushrooms or cut them short so that the stems are level with the caps.
- Crack the eggs into a small bowl and whisk.
- Place the almond flour, garlic powder, paprika, and salt in a medium-sized bowl and whisk to combine.
- Dip one mushroom at a time into the eggs, then use the same hand to drop it into the flour mixture, being careful not to get the flour mixture on that hand. Rotate the mushroom in the flour mixture with a fork to coat on all sides, then transfer it to the lined baking sheet. Repeat with the remaining mushrooms.
- Drizzle the coated mushrooms with the oil. Bake for 50 minutes, or until the tops begin to turn golden.
- Remove from the oven and serve with the dressing, if using. If serving to friends and family, provide toothpicks.
Per serving, with Honey Mustard Dressing & Marinade:
calories: 332 | calories from fat: 263 | total fat: 29.3 g | saturated fat: 3.7 g | cholesterol: 93 mg
sodium: 398 mg | carbs: 9.3 g | dietary fiber: 2 g | net carbs: 7.3 g | sugars: 4.5 g | protein: 8 g
FAT : 79%
CARBS : 11%
PROTEIN : 10%
