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    Home » Recipes

    Published: Oct 26, 2015 · Modified: Jul 31, 2020 by Roché Woodworth · This post may contain affiliate links · This blog generates income via ads

    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.

    almond-crumbed-mushrooms 2

    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.

    almond-crumbed-mushrooms-2

    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-crumbed-mushrooms-3

    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

    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Servings: 6 servings
    Author: Roche Woodworth

    Ingredients

    • 6 oz/200g • small button mushrooms
    • ½ cup • almonds
    • ¼ cup • shredded parmesan cheese
    • 2 • eggs
    • ½ cup • mayonnaise
    • 1 tablespoon • capers
    • 2 tablespoon • 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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    Reader Interactions

    Comments

    1. Jessi says

      November 07, 2015 at 1:30 am

      This looks super tasty!!
      Two questions: what do you do with the Parmesan? And can you make it without egg?

      Reply
      • Shay says

        November 07, 2015 at 5:48 pm

        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.

        Reply
        • Jessi says

          November 11, 2015 at 3:17 am

          Thanks! 🙂 I am going to try this tonight!!

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