Almond Crusted Mushrooms
Baked Almond Crusted Mushrooms – a perfectly healthy appetizer or side dish for all you mushroom lovers out there.
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.
Almond Crusted Mushrooms
Baked Almond Crusted Mushrooms – a perfectly healthy appetizer or side dish for all you mushroom lovers out there.
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.
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!!