Low-Carb Crumbed Portobello Mushrooms

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!

Step-by-step

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.

   

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.

   

5. Let cool on rack and serve with ranch dipping sauce.

   

Recipe

Low-Carb Crumbed Portobello Mushrooms

★★★★☆4.3 (41 ratings)

These keto crumbed mushrooms are crispy, tasty and soooo moreish, especially when combined with a creamy Ranch ...

Hands on

15m

Overall

30m

Servings

6

5.5 g

Net carbs

13.5 g

Protein

16.4 g

Fat

230

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings18 servings24 servings

US + metricMetricUS

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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.

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.

5. Let cool on rack and serve with ranch dipping sauce.

Nutrition per serving

Carbs 10%Protein 24%Fat 66% of calories

Net carbs

5.5 g

Total carbs

10.8 g

Fiber

5.3 g

Sugars

4 g

Protein

13.5 g

Fat

16.4 g

Saturated fat

3.4 g

Calories

230 kcal

Sodium

414 mg · 18% RDA

Magnesium

79 mg · 19.7% RDA

Potassium

636 mg · 31.8% EMR

Nutrition by ingredient

Per serving	Net carbs	Protein	Fat	kcal
Portobello mushrooms, fresh	2.9 g	2.4 g	0.4 g	25
Egg, whole, fresh, raw (free-range or organic eggs)	0.1 g	2.1 g	1.6 g	24
Almond flour (blanched ground almonds, almond meal)	1.5 g	3.6 g	8.8 g	98
Flax meal (flaxmeal), ground flaxseed	0.1 g	1.1 g	2.6 g	33
Parmesan cheese	0.4 g	4 g	2.9 g	44
Paprika, smoked (spices)	0.2 g	0.2 g	0.1 g	3
Garlic powder, spices	0.3 g	0.1 g	0 g	2
Pepper, black, spices	0.1 g	0 g	0 g	0
Salt, sea salt	0 g	0 g	0 g	0
Total	5.5 g	13.5 g	16.4 g	230

• Gluten free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Pescatarian
• Vegetarian