Slice the mushrooms into thick slices, about 1/4 inch thick.
In a shallow bowl, mix together the almond flour, Parmesan cheese, garlic powder, onion powder, smoked paprika, salt, and pepper.
In another bowl, beat the eggs.
Heat a generous amount of oil in a large skillet over medium heat.
Dip each mushroom slice into the beaten eggs, allowing any excess to drip off, then coat it in the almond flour mixture.
Place the coated mushrooms in the hot oil, frying them in batches to avoid overcrowding the pan.
Fry each side for about 2-3 minutes, or until golden brown and crispy.
Remove the mushrooms from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve immediately with your favorite dipping sauce.
Variations & Tips
For a spicier kick, add a pinch of cayenne pepper to the almond flour mixture. If you’re not a fan of almond flour, you can substitute it with coconut flour, but keep in mind the texture might be slightly different. For a dairy-free version, skip the Parmesan cheese and add nutritional yeast for a cheesy flavor. These mushrooms can also be baked in the oven at 400°F for about 15-20 minutes if you prefer a less oily version.
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