PORTOBELLO MUSHROOM FRIES RECIPE
These portobello mushroom fries are coated in egg wash, almond flour, and parmesan cheese, making them a nutritious low carb alternative to regular french fries.
2 large portobello mushrooms, sliced thick
- 2 eggs, beaten
- 1/2 cup almond flour
- 1/2 cup parmesan cheese, shredded
- 1 tbsp Italian seasoning
- Salt and pepper, to taste
Preheat oven to 400. Line a baking tray with parchment paper. In a bowl, combine the almond flour, parmesan, Italian seasoning, salt, and pepper. In a separate bowl, add the beaten eggs. Dip the thickly sliced portobello mushrooms in egg and then in the flour mixture. Place on lined baking tray and bake for 10-15 minutes, or until golden brown. Serve with lemon garlic aioli and white wine.