Ingredients
Scale
- 2 large portobello mushroom caps⠀
- 1/2 cup almond flour ⠀
- 1/2 cup Parmesan cheese⠀
- Italian seasoning of your choice ⠀
- Dip of your choice (we love a good homemade ranch with these⠀)
- *optional – herbs to sprinkle on top (we love fresh dill with these)
Instructions
- Preheat oven to 400*⠀
- Slice mushroom caps into long strips (on the thicker side)⠀
- Mix together almond flour, cheese and seasoning in a bowl⠀
- Mix two eggs into a bowl⠀
- Dredge the mushroom strips through the egg and into the almond flour mixture⠀
- Place on a sheet pan lined with parchment paper ⠀
- Cook 10 to 15 minutes until mushrooms start to brown (this differs for every oven so just keep an eye on them)⠀
- Sprinkle your herbs on top and serve hot with your favorite dip!⠀