NANCY'S PORTABELLO MUSHROOM "FRIES"
4 large portabello mushroom caps
Olive oil
Pepper, to taste, or Montreal Steak Seasoning *
2 eggs, beaten
2 ounces parmesan cheese, 1/2 cup (the kind in a can)
1/4 cup Carbquik
1/4 cup almond flour, 1 ounce
Salt, to taste
Very gently scrape the gills off the underside of the mushroom caps with a spoon. Brush the mushrooms with a damp cloth to clean them. Drizzle with oil and sprinkle with pepper and steak seasoning, if using. Place the caps stem side up on a foil lined baking sheet. Bake at 425º 10 minutes. Turn the caps stem side down and bake another 5 minutes. Remove from the oven and set on a paper towel lined plate. Cool to room temperature.
While the mushrooms are baking, combine the parmesan cheese, Carbquik and almond flour in a bowl. When the mushrooms are cool, blot any excess moisture with a paper towel then slice them in 1/2-inch strips. Mix the mushroom strips with the beaten eggs all at once. Dump them all into the "breading" mixture and toss to coat well.
Meanwhile heat about 1/4 cup oil in a large nonstick skillet. Fry the mushrooms in a single layer over medium heat until nicely browned, about 1-2 minutes per side. Sprinkle lightly with salt, if desired.
You can reheat the fries in a toaster oven at 350º for about 4 minutes
Makes 4 servings
Do not freeze
* Rachael Ray used Montreal Steak Seasoning on hers, but Nancy said they'd be too salty because of all the salt in the parmesan cheese and the Carbquik. Use this seasoning with caution.
Per 1/4 Recipe: 264 Calories; 22g Fat; 11g Protein; 10g Carbohydrate; 4g Dietary Fiber; 6g Net Carbs
My friend, Nancy, based this on one of Rachael Ray's recipes. My husband and I liked them a lot, but I did think they needed a little salt or some kind of seasoning. Garlic powder or seasoning salt might be good. They come out very crispy on the outside, but tender inside. I had hoped to get more than 4 servings because the carbs are pretty high, but the mushrooms shrink down quite a bit with cooking and anything less than one mushroom per person would be kind of skimpy. You will have a bit of the breading mixture and egg left over and the carb count reflects that.