Portobello Mushrooms with Almond Crust

30 mins

277 cals



4 Portobello mushrooms

75g almonds

75g almond flour

Chopped fresh parsley

1 garlic clove

2 tablespoons melted coconut oil

Black pepper

Nutritional Info

Per Serving -

Calories 277

Protein 11g

Carbohydrates 16g

Sugar 4g

Fibre 8g

Fat 19g


Preheat the oven to 240c

Wipe the mushrooms clean with a paper towel

In a food processor blend the almonds, almond flour, parsley and garlic. Transfer the mixture to a wide, shallow bowl. Add 2 tbsp melted coconut oil, season and mix together.

Dip each mushroom into the almond meal, pressing down to coat well, then place on a baking tray. Divide the rest of the mixture between each mushroom and drizzle the remaining with coconut oil on top.

Bake In the oven for 15-20 minutes, or until the almond meal is crusted and golden

Serve and enjoy with a salad

Serves 4