These Almond Crusted Mushrooms are baked until golden and crisp, with a crunchy almond coating and tender mushroom centers. Coated in finely chopped almonds and parmesan instead of breadcrumbs, they deliver rich flavor and texture without frying.
A Quick Look at the Recipe
✅ Recipe Name: Almond Crusted Mushrooms
🕒 Ready In: ~30 minutes
👪 Serves: 4 servings
🍽 Calories: ~290 per serving (estimated)
🥣 Main Ingredients: Mushrooms, almonds, parmesan, eggs, mayonnaise
📖 Dietary Info: Gluten-free; dairy-free option
👌 Difficulty: Easy - bread and bake
SUMMARIZE & SAVE THIS CONTENT ON
Baked in the oven and served with a tangy caper and pickle dipping sauce, these almond crusted mushrooms work well as an appetizer, snack, or shareable side dish. The nut-based crust adds crunch while keeping the recipe simple and approachable.
If you love crispy baked appetizers like these, you might also enjoy our Loaded Potato Skins, Baked Beef Taquitos, Baked Buffalo Chicken Wings, or Loaded Sweet Potato Fries. These recipes are easy to prep and perfect for snack boards, parties, or casual entertaining.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love these Almond Crusted Mushrooms:
- Ingredients to Make Almond Crusted Mushrooms:
- Easy Substitutions & Variations:
- How to Make Almond Crusted Mushrooms:
- Recipe Notes & Tips:
- How to Store:
- Almond Crusted Mushrooms FAQs:
- More Appetizer Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Almond Crusted Mushrooms
Why You'll Love these Almond Crusted Mushrooms:
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:
- 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.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Dairy-free option: Skip the parmesan and add a pinch of salt and garlic powder to the almond mixture for flavor.
- Different nuts: Swap almonds for pecans, walnuts, or cashews for a slightly different crunch and flavor.
- Extra crispy: Lightly spray the coated mushrooms with olive oil before baking to help them brown more evenly.
- Spicy version: Add a pinch of cayenne or smoked paprika to the almond coating for gentle heat.
- Sauce variation: Replace the mayo-based sauce with garlic aioli, Dijon mustard sauce, or a dairy-free yogurt dip.
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.
Save this Recipe
Enter your email address and we'll send it straight to your inbox.
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.
Almond Crusted Mushrooms FAQs:
Almond crusted mushrooms are baked in the oven, making them a lighter alternative to traditional fried breaded mushrooms.
Almond crusted mushrooms are naturally gluten free since they use almonds instead of breadcrumbs for the coating.
Almond crusted mushrooms turn crispy when the almonds are finely chopped, the mushrooms are patted dry before coating, and they are baked in a single layer at a high temperature.
Grab your free copy
Get a FREE Healthy Meal Planning Ebook
Tips, Tricks, and Recipes for Stress Free Meal Planning
Almond Crusted Mushrooms
Equipment
- Mixing bowls
Ingredients
- 8 ounces 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, pickles, 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.
Jessi says
This looks super tasty!!
Two questions: what do you do with the Parmesan? And can you make it without egg?
Shay says
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.
Jessi says
Thanks! 🙂 I am going to try this tonight!!