Low-Carb Crumbed Portobello Mushrooms

Low-Carb Crumbed Portobello MushroomsPin recipeFollow us 54.3k

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!


Nutritional values (per serving)

5.5 grams 5.3 grams 13.5 grams 16.4 grams 3.4 grams 230 calories
Total Carbs10.8grams
Net Carbs5.5grams
of which Saturated3.4grams
Magnesium79mg (20% RDA)
Potassium636mg (32% EMR)

Macronutrient ratio: Calories from carbs (10%), protein (24%), fat (66%)

Ingredients (makes 6 servings)


  1. Pre-heat oven to 220 C / 425 F. Line a large oven tray with baking paper. Slice the mushrooms into thick slices (approx. ¼ inch/ ½ 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 10-15 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

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By Naomi Sherman
Creator of BlueRustImages.com

Naomi is the creative force behind Blue Rust Images. 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. Naomi loves nothing more than to take old-school favourites and give them a healthy twist.

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