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Low-Carb Crumbed Portobello Mushrooms

4.1 stars, average of 29 ratings

Low-Carb Crumbed Portobello MushroomsPin itFollow us 136.0k

Finger food. It can be a tricky one to replace when you start eating low carb. You’ve got guests coming and you want to put something tasty and crunchy out on the table that can be dipped into a pot of yumminess while they enjoy a drink and a laugh.

Step aside potato chips, you’ve got no place here. These crumbed mushrooms are crispy, tasty and soooo moreish, especially when combined with a creamy Ranch dip. I used Portobello mushrooms because I love the nice big slices, but any mushroom will do. Just make sure that your slice is a good thickness.

This serves six generous servings, but you could make it an entree and serve four if you wanted? Hmmmmmm, next time. Enjoy!

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Hands-on Overall

Allergy information for Low-Carb Crumbed Portobello Mushrooms

✔  Gluten free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
Pescatarian
Vegetarian
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Nutritional values (per serving)

Net carbs5.5 grams
Protein13.5 grams
Fat16.4 grams
Calories230 kcal

Calories from carbs 10%, protein 24%, fat 66%

Total carbs10.8 gramsFiber5.3 gramsSugars4 gramsSaturated fat3.4 gramsSodium414 mg(18% RDA)Magnesium79 mg(20% RDA)Potassium636 mg(32% EMR)

Ingredients (makes 6 servings)

  • 8 Portobello mushrooms, stems and gills removed (672 g/ 1.5 lb)
  • 2 large eggs
  • 1 cup almond flour (100 g/ 3.5 oz)
  • 1/4 cup flaxseed meal (38 g/ 1.3 oz)
  • 3/4 cup grated Parmesan or other Italian hard cheese (68 g/ 2.4 oz)
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt or pink Himalayan salt
  • Optionally, serve with Keto Ranch Dressing

Instructions

  1. Preheat oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Line a large oven tray with baking paper. Slice the mushrooms into thick slices (approx. 1/4 inch/ 1/2 cm)
  2. Beat the eggs in one bowl and add all of the dry ingredients into another.
  3. Place the mushroom slices, one at a time in the egg bath and then dredge through the dry coating. Make sure each slice is well coated. Place on the oven tray and continue until all slices are coated. Low-Carb Crumbed Portobello Mushrooms
  4. Bake for 10 to 15 minutes until browned and crispy, turning over halfway through. Hint: You can give them a mist of olive oil spray to help the crisping process. Low-Carb Crumbed Portobello Mushrooms
  5. Let cool on rack and serve with ranch dipping sauce. Low-Carb Crumbed Portobello Mushrooms

Ingredient nutritional breakdown (per serving)

Net carbsProteinFatCalories
Portobello mushrooms, fresh
2.9 g2.4 g0.4 g25 kcal
Eggs, free-range or organic
0.1 g2.1 g1.6 g24 kcal
Almond flour (blanched ground almonds, almond meal)
1.5 g3.6 g8.8 g98 kcal
Flax meal (flaxmeal), ground flaxseed
0.1 g1.1 g2.6 g33 kcal
Parmesan cheese
0.4 g4 g2.9 g44 kcal
Paprika, smoked (spices)
0.2 g0.2 g0.1 g3 kcal
Garlic powder, spices
0.3 g0.1 g0 g2 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving
5.5 g13.5 g16.4 g230 kcal

Low-Carb Crumbed Portobello MushroomsPin itFollow us 136.0k

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Naomi Sherman
Creator of NaomiShermanFoodCreative.com

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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