Portabello mushrooms fries aioli

Portabello Mushroom Fries with Aioli[edit]

Portabello mushrooms are a great substitute for traditional fries, especially when you're following a keto diet. This recipe for Portabello Mushroom Fries with Aioli is not only delicious but also keto-friendly.

Ingredients[edit]

4 large Portabello mushrooms
1 cup of almond flour
1/2 cup of Parmesan cheese, grated
1 teaspoon of garlic powder
1/2 teaspoon of salt
1/2 teaspoon of black pepper
2 eggs
1/2 cup of mayonnaise
1 clove of garlic, minced
1 tablespoon of lemon juice

Instructions[edit]

Preheat your oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
Slice the Portabello mushrooms into 1/2 inch thick strips.
In a shallow dish, combine the almond flour, Parmesan cheese, garlic powder, salt, and black pepper.
In another dish, beat the eggs.
Dip each mushroom strip into the egg, then coat in the almond flour mixture. Place on the prepared baking sheet.
Bake for 15-20 minutes, or until golden and crispy.
While the mushroom fries are baking, prepare the aioli. In a small bowl, combine the mayonnaise, minced garlic, and lemon juice.
Serve the Portabello Mushroom Fries hot with the Aioli on the side.

Time[edit]

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Nutritional Information[edit]

Calories: 250
Fat: 20g
Carbohydrates: 6g
Protein: 10g

Recipes (external)[edit]

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