About
Portabella mushrooms are loved for their rich, savory flavors – so much so that portabella caps often substitute in place of steaks and burgers. This recipe uses thick, ‘meaty’ portabella strips completely coated in a crunchy baked breading of seasoned pork rinds. To make this snack extra keto, let the portabella strips soak in heavy cream to tenderize and hold more fat.
Ingredients
- ¾ ounce fried pork rinds
- ¼ ounce parmesan cheese, fresh (hard)
- ⅛ teaspoon black pepper, ground
- ⅛ teaspoon paprika
- ⅛ teaspoon onion powder
- 3 ounce portabella mushrooms, raw
- 1 ½ tablespoon heavy cream
Instructions
- Preheat an oven to 400 degrees. In a food processor, pulse the pork rinds until you have a fine, crumbly breading. On a plate, combine the breading with shredded parmesan, pepper, paprika, and onion powder. You may need to add additional porks rinds and parmesan to the plate to help coat your portabella strips thoroughly.
- Remove the stem from a large portabella cap. Slice it into approx. 8, ¾-inch thick slices. In a mixing bowl, gently fold the portabella strips with the heavy cream until they soak in the cream and are completely coated.
- One by one, let the excess cream drip off each portabella strip before rolling it in the pork rind breading. Make sure each portabella strip is fully coated before arranging on a sheet tray lined with parchment paper.
- Bake the tray for 24 minutes. Flip the portabella strips over about halfway through the baking time. Allow to cool for just 1-2 minutes before serving.
Nutrition Facts
- Servings: 2
- Calories: 120.3kcal/503.2kJ (per serving)
- Fat: 8.4g (per serving)
- Carbs: 2.3g (per serving)
- Protein: 9.0g (per serving)
