Almond Crusted Mushrooms
Almond Crusted Mushrooms is a delicious recipe that serves as a unique appetizer or healthy snack. This features small button, or portobello mushrooms, coated in almonds, and baked to a perfect golden brown. Using a crushed almond mixture as opposed to bread crumbs keeps this low carb and grain free.
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This easy mushroom dish benefits from the unique texture of soft mushrooms and the crusty coating. The depth of flavor is something to behold, too. Not only is the crusty outside full of the strong flavors of parmesan cheese and almonds.
These mushrooms also benefit from a delicious dipping sauce that is really special! This dip is briny, savory, and so easy to make. Simply mix together mayonnaise, capers, chopped pickles, onions, and a little salt and pepper. The flavor of the dipping sauce pairs wonderfully with the savory flavor of the Almond Crusted Mushrooms.
We’ve found that making sure the mushrooms were properly dried will help the coating stay on. You can also make this recipe spicy by simply adding some cayenne or paprika to the almond mixture.
Why You’ll Love This Recipe:
Crispy, nutty coating: Crushed almonds and parmesan create a golden crust that’s both flavorful and satisfying.
Bite-sized and shareable: Perfect as a party appetizer, game-day snack, or veggie side dish.
Oven-baked, not fried: Crunchy texture without the mess or oil of deep-frying.
Easy, from-scratch dip: Served with a creamy caper pickle sauce that’s bold, tangy, and ready in minutes.
Naturally gluten-free: Almonds replace breadcrumbs for a delicious, grain-free crunch.
Ingredients to Make Almond Crusted Mushrooms:
- button mushrooms. Small, whole mushrooms work best, choose ones that are firm and dry. Wipe clean with a damp paper towel instead of rinsing to prevent sogginess.
- almonds. Finely chop or pulse in a food processor until they resemble breadcrumbs. Roasted almonds add more flavor, but raw also work.
- parmesan cheese. Adds saltiness and helps the coating stick. Use finely grated parmesan for even coverage.
- eggs. Act as the binder to help the almond-parmesan mixture adhere to the mushrooms.
- mayonnaise. Forms the creamy base of the dipping sauce. Use full-fat for the best texture.
- capers. Briny and bold, finely chopped so they blend well into the dip.
- pickles. Add tang and crunch. Dill pickles work best; sweet pickles can be used for a milder flavor.
- onion. Finely chopped for texture and a little sharpness in the dipping sauce.
How to Make Almond Crusted Mushrooms:
- Set oven to 400°F and line a baking sheet with parchment paper.
- In a food processor or with a knife, finely chop almonds until they resemble coarse breadcrumbs. Mix with grated parmesan and a pinch of salt and pepper in a shallow bowl.
- In a separate bowl, beat the eggs. Pat mushrooms dry and dip each one first into the egg, then roll in the almond-parmesan mixture, pressing gently to coat.
- Arrange coated mushrooms on the prepared baking sheet. Bake for 18–20 minutes, flipping halfway through, until golden and crisp.
- In a small bowl, stir together mayonnaise, capers, chopped pickles, chopped onion, and a pinch of salt and pepper.
- Plate the crispy mushrooms with the dipping sauce on the side.
Recipe Notes & Tips:
- Dry mushrooms are key: Moisture prevents the coating from sticking, wipe mushrooms clean with a damp towel instead of rinsing.
- Finely chop the almonds: You want a breadcrumb-like texture so the coating adheres evenly. Avoid large chunks that won’t stick well.
- Use parchment paper: Keeps the coating intact and makes cleanup easy. A wire rack can also help with even crisping.
- Flip halfway for even browning: Gently turn mushrooms with tongs or a spatula to crisp both sides without losing the coating.
- Make it spicy: Add a pinch of cayenne or smoked paprika to the almond mixture for extra flavor.
- Dipping sauce shortcut: You can blend the sauce ingredients in a mini food processor for a smoother texture.
Serving Suggestions:
- Cauliflower Soup
- Breaded Parmesan Chicken
- Shrimp Foil Packs
- Seafood Stew
- Ranch Oven Baked Pork Chops
How to Store:
Refrigerator: Store leftover mushrooms in an airtight container for up to 3 days. For best texture, reheat in a 375°F oven for 8–10 minutes to re-crisp.
Freezer: Not recommended, the almond coating may lose its crunch and separate after thawing.
Make-ahead tip: You can prep and coat the mushrooms a few hours ahead of time. Store them uncovered in the fridge, then bake just before serving.
FAQs:
Yes, baking at a high temperature with a nutty coating gives them a golden, crunchy exterior without frying.
Sure! Walnuts, pecans, or cashews can be used instead of almonds, just chop them finely for a similar texture.
Yes, simply omit the parmesan or use a dairy-free alternative. The almond coating will still hold.
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Almond Crusted Mushrooms
Equipment
- Mixing bowls
Ingredients
- 8 ounces small button mushrooms
- ¾ cup almonds
- ¼ cup parmesan cheese, grated
- 2 eggs
- ½ cup mayonnaise
- 1 tablespoon capers
- 2 tablespoon pickles, diced
- 2 tablespoon onion, diced
Instructions
- Set oven to 400°F and line a baking sheet with parchment paper.
- In a food processor or with a knife, finely chop almonds until they resemble coarse breadcrumbs. Mix with grated parmesan and a pinch of salt and pepper in a shallow bowl.
- In a separate bowl, beat the eggs. Pat mushrooms dry and dip each one first into the egg, then roll in the almond-parmesan mixture, pressing gently to coat.
- Arrange coated mushrooms on the prepared baking sheet. Bake for 18–20 minutes, flipping halfway through, until golden and crisp.
- In a small bowl, stir together mayonnaise, capers, chopped pickles, chopped onion, and a pinch of salt and pepper.
- Plate the crispy mushrooms with the dipping sauce on the side.
Nutrition
Notes
-
- Dry mushrooms are key: Moisture prevents the coating from sticking, wipe mushrooms clean with a damp towel instead of rinsing.
- Finely chop the almonds: You want a breadcrumb-like texture so the coating adheres evenly. Avoid large chunks that won’t stick well.
- Use parchment paper: Keeps the coating intact and makes cleanup easy. A wire rack can also help with even crisping.
- Flip halfway for even browning: Gently turn mushrooms with tongs or a spatula to crisp both sides without losing the coating.
- Make it spicy: Add a pinch of cayenne or smoked paprika to the almond mixture for extra flavor.
- Dipping sauce shortcut: You can blend the sauce ingredients in a mini food processor for a smoother texture.
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This looks super tasty!!
Two questions: what do you do with the Parmesan? And can you make it without egg?
Thanks! The parmesan gets mixed with the almond crumbs (I seem to have forgotten that to add that step haha – it’s fixed now)! Unfortunately the egg is vital, it “glues” the crumbs to the mushrooms.
Thanks! 🙂 I am going to try this tonight!!