Almond Crusted Mushrooms
These Almond Crusted Mushrooms are baked until golden and crisp, with a crunchy almond coating and tender mushroom centers.
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.
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