Fries are the perfect side dish for most meals, but they usually have a lot of saturated fats & salt. So today, I want to introduce you to a great substitute for fries… Portabella Mushroom.
Low Carb Mushroom Fries
I wish there were more options for sides at restaurants especially for someone living that low carb lifestyle. Luckily, this recipe is so easy that you can make it at home. Make this for dinner and change how you see mushrooms!
I love this recipe because it’s so easy and you can have it as an appetizer or a side dish to your meal. Mushrooms are a great source of fiber and B vitamins which are really good for your metabolism. These mushrooms are cost efficient and widely available in most stores so you can make these fries anytime. The secret to getting that perfect crisp to these fries is the dredging. You’ll see when you make this low carb recipe that you need to dip the mushroom in an egg wash and then dip it in the dry ingredients. Even up the coating so you get a crispy and cheesy mushroom at each bite.
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Low Carb Portobello Mushroom Fries
Macros: makes 4 servings
Calories 191 kcal
2 large portabella mushroom caps, cleaned & sliced thick
2 eggs, beaten
1/2 c almond flour
1/2 c shredded parmesan
1 Tbsp italian seasoning
parsley to garnish
Preheat oven to 400F. Line baking sheet with parchment paper.
In a shallow dish, combine flour, cheese & italian seasoning. In a separate bowl, crack eggs and beat.
Dip sliced mushrooms in egg bowl and then in flour mixture.
Place on baking sheet and cook for about 10 mins or until edges begins to brown.
Sprinkle parsley before serving.
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