Almond Crumbed Mushrooms

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In South Africa there’s a very popular family chain restaurant called Spur, and there was a time when I was younger where we must’ve eaten there at least twice a week. We absolutely loved it. One of my very favorite menu items used to be deep fried crumbed mushrooms with tartar sauce. Mmmmmm. It’s still my favorite, now that I think about it.

As a kid, I had it as a main meal and not an appetizer, and I also thought that people might think I’m eating snails, which made me feel very cool and grown up. Hashtag fun story.

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Of course, as with most of the recipes on Chirpy, I had to recreate this unhealthy favorite into a healthier, chirpier, everyday recipe. I’ve occasionally seen some almond crusted chicken on the internet and thought that taking that idea and making some healthy crumbed mushrooms is borderline genius – I might just be right, if you like the taste of almond and stuff. Almond Crumbed Mushrooms.

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It’s beyond easy too! All you have to do is dip the mushrooms in egg, then in the crumbs, line them neatly on a baking sheet and pop them into the oven for 25-30 minutes. While you wait for the mushroomy goodness, blitz the ingredients for the tartar sauce together and that’s it.

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It’s a perfect side, appetizer or even lunch (if you’re the kind of person that has no limit to the amount of mushrooms you can consume, like me. Remember my mushroom restaurant I planned on opening as kid?)

 

Almond Crumbed Mushrooms

5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 6 servings

Ingredients

  • 6 oz/200g • small button mushrooms
  • 1/2 cup • almonds
  • 1/4 cup • shredded parmesan cheese
  • 2 • eggs
  • 1/2 cup • mayonnaise
  • 1 tbsp • capers
  • 2 tbsp • chopped pickles
  • 2 tpb • chopped onion
  • to taste • salt and pepper

Instructions

  • Preheat oven to 350ºF/180ºC.
  • Mix the two eggs together and season with salt and pepper.
  • Blitz the almonds in a food processor until it looks like breadcrumbs, and then mix with the shredded parmesan.
  • Wipe the mushrooms with a paper towel and dip in the egg mixture and then in the crumbs.
  • Line them up neatly on a lined baking sheet.
  • Slide into the oven for approximately 25-30 minutes.
  • While you wait for the mushrooms to cook, blitz together the mayonnaise, capers, pickles and onion to your desired consistency. Season with salt and pepper.
  • Serve immediately.
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Almond Crumbed Mushrooms

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3 Comments

    1. 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.

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