Low Carb Breaded Mushrooms
Indulge in guilt-free snacking with this irresistible Low Carb Breaded Mushrooms recipe. Featuring tender button mushrooms enveloped in a crispy almond flour and Parmesan cheese coating, this dish is perfectly seasoned with garlic powder, onion powder, paprika, and a touch of salt and pepper for a flavor-packed bite. Ideal for keto and low-carb lifestyles, these oven-baked mushrooms are drizzled with olive oil for a golden, crunchy finish—without the need for deep frying. Ready in just 35 minutes, they make a satisfying appetizer, party snack, or savory side dish. Elevate your mushroom game with this healthy, delicious alternative to traditional breaded mushrooms!
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Recipe Information
Ingredients
- 400 grams Button mushrooms
- 120 grams Almond flour
- 60 grams Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 large Eggs
- 60 milliliters Olive oil
Instructions
Preheat the oven to 200°C (390°F) and line a baking sheet with parchment paper.
Clean the button mushrooms with a damp cloth to remove any dirt. Trim the ends of the stems if necessary, and set aside.
In a shallow bowl, mix together the almond flour, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and black pepper.
In another bowl, beat the eggs until well combined.
Dip each mushroom into the beaten eggs, ensuring it is fully coated. Allow any excess egg to drip off.
Roll each egg-coated mushroom in the almond flour and Parmesan mixture, pressing lightly to adhere the coating evenly.
Place the coated mushrooms on the prepared baking sheet in a single layer.
Drizzle the olive oil over the top of the mushrooms to help them crisp while baking.
Bake in the preheated oven for 18-20 minutes, or until the mushrooms are golden brown and crispy.
Remove the mushrooms from the oven and let them cool slightly before serving.
Serve the low carb breaded mushrooms warm as an appetizer or side dish. Enjoy!
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 2376 mg | 103% | |
| Total Carbohydrate | 44.7 g | 16% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 12.8 g | ||
| Protein | 75.8 g | 152% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1004 mg | 77% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1495 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
