Nutty Baked Mushrooms
Servings: 4 servings
Calories: 326kcal
Ingredients
- 8 oz whole mushrooms you should get 8-13 depending on size.
- ⅔ cup wlanut meal
- ⅔ cup pine nuts
- 2 teaspoon garlic powder
- ½ teaspoon salt
- 1 teaspoon paprika
- 2 tsps Italian spices (or mix dried thyme, oregano and basil in equal parts)
- 2 Tbsps ground parmesan
- 2 large eggs
Instructions
- Clean mushrooms and trim the stems. Allow mushrooms to dry before coating them.
- Preheat oven or BBQ to 400 degrees.
- Line a baking pan with parchment paper.
- Mix the nut meal, pine nuts, parmesan and spices in the blender. Stop as soon as there are no visible pieces of nuts. Be careful not to over process or you will get a nut butter.
- Whisk the eggs in a bowl.
- Dip each mushroom in the egg and allow excess to drip off. Roll the mushroom in the nut and spice mixture until evenly coated.
- Place mushrooms on the baking sheet. Do not crowd them. The hot air should be able to flow between each mushroom.
- Bake mushrooms for 20 minutes. Turn oven to broil and toast the tops for about 3 minutes. (This is not necessary on the BBQ because of the dry heat).
- Allow to sit for about 5 minutes before serving.
Notes
[nutrition-label]
Nutrition
Calories: 326kcal | Carbohydrates: 7g | Protein: 13g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Cholesterol: 108mg | Sodium: 158mg | Potassium: 393mg | Fiber: 2g | Sugar: 2g