Ingredients for Nut Crusted Portobello Mushroom Strips
- Portabella Mushrooms
- Almonds
- Parmesan Cheese
- 1/2 teaspoon salt (or to taste)
- Black Pepper
- 1 teaspoon garlic powder
- Eggs
- 2 tablespoons olive oil
- Salsa
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How to Make Nut Crusted Portobello Mushroom Strips
- Preheat oven to 375°F (190°C).
- Clean and trim the portobello mushrooms, removing the stems. Slice them lengthwise into 1/4-inch thick strips.
- In a shallow bowl, whisk together the olive oil, soy sauce, garlic powder, and paprika.
- In a separate bowl, combine the chopped nuts, breadcrumbs, and salt.
- Dip each mushroom strip into the olive oil mixture, ensuring they are evenly coated.
- Then, dredge the mushroom strips in the nut and breadcrumb mixture, pressing gently to adhere.
- Arrange the coated mushroom strips in a single layer on a baking sheet lined with parchment paper.
- Bake for 15-20 minutes, or until the mushrooms are tender and the coating is golden brown and crispy.
- Serve immediately and enjoy! Consider adding a squeeze of lemon juice for extra brightness.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
14g
Fat
22g
Carbs
3g
