These almond-crusted baked mushrooms deliver a satisfying crunch from a golden almond flour coating around a tender, earthy cremini center. Sophisticated enough for guests, simple enough for a snack. Serve them hot with honey mustard dressing and watch the plate empty.
Get ready to elevate your appetizer game with these incredible Almond-Crusted Baked Mushrooms! Each bite delivers a satisfying crunch from the golden almond flour coating, giving way to a tender, earthy mushroom inside. They’re the perfect sophisticated-yet-simple dish to serve when guests are over, or even just to treat yourself to a next-level snack. They come together with minimal effort but deliver maximum flavor, especially when paired with a tangy honey mustard dip.
Ingredients
• 24 cremini mushrooms, about 1 lb / 455 g
• 2 large eggs
• ½ cup / 55 g blanched almond flour
• 1 teaspoon garlic powder
• 1 teaspoon (5 ml / 0.2 fl oz) paprika
• ½ teaspoon finely ground sea salt
• 2 tablespoons avocado oil
• ½ cup / 120 ml (4.1 fl oz) honey mustard dressing, for serving (optional)
• Toothpicks, for serving (optional)
Instructions
1. Prepare your station: Preheat the oven to 350°F / 177°C. Line a large, rimmed baking sheet with parchment paper or a silicone baking mat.
2. Prep the mushrooms: Gently break or trim the stems from the mushrooms so they are level with the caps for a stable base.
3. Set up the coating bowls: In a small, shallow bowl, whisk the eggs until smooth. In a separate medium-sized bowl, whisk together the almond flour, garlic powder, paprika, and sea salt.
4. Coat the mushrooms: Working one at a time, dip a mushroom into the whisked egg, allowing any excess to drip off. Immediately transfer it to the flour mixture and use a fork or your dry hand to toss and press gently until it’s fully coated. Place the coated mushroom on the prepared baking sheet.
5. Repeat and bake: Continue with the remaining mushrooms, arranging them in a single layer to ensure they cook evenly. Drizzle the mushrooms with the avocado oil. Bake for 50 minutes, or until the coating is a deep golden brown and feels crisp to the touch.
6. Serve immediately: Remove from the oven and serve hot with honey mustard dressing for dipping, if desired. Providing toothpicks makes for easy, party-friendly serving.
Nutritional Information
• Per serving, with Honey Mustard Dressing
• Calories: 332
• Total Fat: 29.3 g
• Saturated Fat: 3.7 g
• Cholesterol: 93 mg
• Sodium: 398 mg
• Carbohydrates: 9.3 g
• Dietary Fiber: 2 g
• Net Carbs: 7.3 g (0.26 oz)
• Sugars: 4.5 g
• Protein: 8 g
• Macronutrient Ratio: 79% Fat, 11% Carbs, 10% Protein
Pro Tips
• For the crispiest results, serve these mushrooms immediately after baking. Due to their natural moisture, the coating will soften as they sit.
• Use the “wet hand, dry hand” method for coating: use one hand for dipping the mushrooms in the egg and the other hand for tossing them in the almond flour. This prevents the flour from clumping on your fingers.
• Choose mushrooms that are similar in size to ensure they all cook evenly and are done at the same time.
• Leftovers, while no longer crispy, are delicious chopped up and tossed into salads, omelets, or pasta dishes the next day.
FAQ
Q: Can I use a different type of mushroom for this recipe
A: Yes, while the recipe calls for cremini mushrooms, white button mushrooms of a similar size would also work well. The key is to choose mushrooms that are uniform in size to ensure they cook evenly.
Q: Are these almond-crusted mushrooms keto-friendly
A: Absolutely. By using almond flour instead of traditional breadcrumbs, this recipe is naturally low in carbohydrates, with only 7.3g (0.26 oz) of net carbs per serving, making it a perfect keto-friendly appetizer.
Q: How do I get the crispiest coating on the mushrooms
A: For the crispiest results, make sure the mushrooms are in a single layer on the baking sheet and not overcrowded. Most importantly, serve them immediately after baking, as their natural moisture will cause the coating to soften as they cool.
Q: What is the best way to store and use leftovers
A: Store any leftovers in an airtight container in the refrigerator. While they won’t be as crispy, they are delicious chopped up and added to salads, omelets, or pasta dishes the next day.
Pro Tips
- Use the 'wet hand, dry hand' method for coating: one hand for dipping the mushrooms in egg, the other for tossing them in the almond flour — it keeps the breading from clumping on your fingers.
- Trim the stems level with the caps so each mushroom sits flat, and choose mushrooms of similar size so they all cook evenly and finish together.
- Serve immediately after baking for the crispiest results — the coating softens as the mushrooms sit because of their natural moisture.
- Bake at 350°F / 177°C for about 50 minutes, until the almond flour coating (seasoned with garlic powder, paprika, and salt) is deep golden brown and crisp to the touch.
- Leftovers, while no longer crispy, are delicious chopped up and tossed into salads, omelets, or pasta dishes the next day.
Frequently Asked Questions
Can I use a different type of mushroom?
Yes — white button mushrooms of a similar size work well in place of cremini. The key is choosing mushrooms that cook at the same rate.
Are these almond-crusted mushrooms keto-friendly?
Absolutely — almond flour replaces traditional breadcrumbs, keeping the crust at just 7.3 g net carbs per serving.
How do I get the crispiest coating?
Keep the mushrooms in a single layer on the baking sheet without overcrowding, and serve them immediately after baking.
What's the best way to store and use leftovers?
Store them in an airtight container in the fridge. They won't stay crispy, but chopped into salads, omelets, or pasta they're delicious.
Recipe card below.
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Almond-Crusted Baked Mushrooms
Ingredients
Method
- Prepare your station: Preheat the oven to 350°F / 177°C.
- Line a large, rimmed baking sheet with parchment paper or a silicone baking mat.
- Prep the mushrooms: Gently break or trim the stems from the mushrooms so they are level with the caps for a stable base.
- Set up the coating bowls: In a small, shallow bowl, whisk the eggs until smooth.
- In a separate medium-sized bowl, whisk together the almond flour, garlic powder, paprika, and sea salt.
- Coat the mushrooms: Working one at a time, dip a mushroom into the whisked egg, allowing any excess to drip off. Immediately transfer it to the flour mixture and use a fork or your dry hand to toss and press gently until it's fully coated.
- Place the coated mushroom on the prepared baking sheet.
- Repeat and bake: Continue with the remaining mushrooms, arranging them in a single layer to ensure they cook evenly.
- Drizzle the mushrooms with the avocado oil.
- Bake for 50 minutes, or until the coating is a deep golden brown and feels crisp to the touch.
- Serve immediately: Remove from the oven and serve hot with honey mustard dressing for dipping, if desired. Providing toothpicks makes for easy, party-friendly serving.
