Almond Flour-Crusted Baked Mushrooms
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
- 1 cup almond flour
- 1/2 cup Greek yogurt
- 1/2 cup dried mushrooms, rehydrated
- 1/4 cup walnuts, finely chopped
- 2 tbsp hemp hearts
Instructions
1. Preheat the oven
Preheat your oven to 375°F (190°C).
2. Rehydrate and chop mushrooms
Soak the dried mushrooms in warm water for about 10 minutes, then chop them into bite-sized pieces.
3. Prepare the crust
In a bowl, mix the almond flour, walnuts, and hemp hearts together.
4. Prepare the mushrooms
In a separate bowl, coat the rehydrated mushrooms with Greek yogurt to act as the "glue" for the crust.
5. Coat the mushrooms
Dip each piece of mushroom into the almond flour mixture, pressing lightly to ensure the crust sticks to the mushroom pieces.
6. Bake
Arrange the coated mushrooms on a baking sheet lined with parchment paper. Bake for 15–20 minutes, or until golden brown and crispy.
7. Serve
Serve the baked mushrooms with a side of Greek yogurt for dipping or enjoy them on their own.
Nutritional Information (per serving):
Calories: 320 | Protein: 10g | Carbohydrates: 12g | Fat: 26g
FAQ
Q: Can I use fresh mushrooms instead of dried?
A: Yes, fresh mushrooms work just as well. Simply skip the rehydration step and proceed with chopping and coating the mushrooms.
Q: Can I make these mushrooms in an air fryer?
A: Absolutely! Air fry the coated mushrooms at 350°F for 10-12 minutes, or until crispy and golden brown.
Q: Can I freeze these baked mushrooms?
A: It's best to enjoy these mushrooms fresh for optimal crispiness. However, you can freeze them after baking and reheat them in the oven or air fryer to restore some of the crispiness.
Q: Can I make the almond flour crust thicker?
A: Yes, simply add more almond flour to the coating mixture or double-coat the mushrooms by dipping them back into the yogurt and crust mixture before baking.
Pairing Ideas
These baked mushrooms pair perfectly with a Greek yogurt dipping sauce, or enjoy them as a side with a fresh salad of walnuts and hemp hearts. They also make a great appetizer for any meal.
Why It Works
The almond flour provides a crunchy, gluten-free crust, while the Greek yogurt adds moisture and helps bind the coating to the mushrooms. The walnuts and hemp hearts contribute healthy fats and texture, making these mushrooms flavorful and nutritious.
Adjustments & Additions
You can add extra chopped walnuts or hemp hearts to the crust mixture for more crunch and flavor. If you want more moisture, increase the amount of Greek yogurt. Add seasoning like garlic or herbs for additional flavor.
Why This Recipe Works
Crispy and flavorful: The almond flour crust creates a light, crispy coating around the mushrooms, providing a delicious crunch. Greek yogurt and walnuts enhance both flavor and texture.
Gluten-free and nutrient-dense: Using almond flour instead of traditional breadcrumbs makes this dish gluten-free and packed with healthy fats.
Versatile and simple: These mushrooms are a quick and easy appetizer, snack, or side dish that requires minimal ingredients and preparation.
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