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    Home » Recipes » 5 Ingredients or Less

    Published: Feb 11, 2012 · Last Updated: Jan 22, 2021 by Kyndra Holley

    Low Carb Deep Fried Mushrooms

    This post may contain affiliate links

    5343 shares
    Jump to Recipe

    The Low Carb Deep Fried Mushrooms will curb that craving for greasy bar food!

    Low Carb Deep Fried Mushrooms - Low Carb, Gluten Free | Peace Love and Low Carb
    Low Carb Deep Fried Mushrooms - Low Carb, Gluten Free | Peace Love and Low Carb
    Low Carb Deep Fried Mushrooms - Low Carb, Gluten Free | Peace Love and Low Carb
    Low Carb Deep Fried Mushrooms - Low Carb, Gluten Free | Peace Love and Low Carb
    Missing those delicious fried appetizers at your favorite restaurant??? These Low Carb Deep Fried Mushrooms will curb that craving. I served them with my Roasted Red Pepper Aioli Sauce. I used jarred, marinated whole button mushrooms to make these. Normally I use fresh mushrooms in my recipes. However, with this recipe using jarred mushrooms is the way to go. The breading crisps really fast and fresh mushrooms would not have enough time to cook all the way through without burning the breading. I like to fry in avocado oil. It has a very high smoke point. This is the brand I prefer.

    More low carb appetizer recipes

    • Garlic Dill Bakes Cucumber Chips
    • Antipasto Kebobs 
    • Low Carb Boneless Buffalo Wings
    • Sausage Stuffed Mushrooms
    • Hot Crab and Artichoke Dip
    Print
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    Deep Fried Mushrooms with Red Pepper Aioli Dipping Sauce

    Low Carb Fried Mushrooms


    ★★★★★

    5 from 2 reviews

    • Author: Peace Love and Low Carb
    • Total Time: 1 hour
    • Yield: Makes 4 Servings 1x
    Print Recipe
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    Ingredients

    Scale
    • 2 jars whole button mushrooms
    • 2 cups pork rinds, crushed
    • 1 cup of Parmesan cheese, grated
    • 1 tablespoon garlic powder
    • ½ cup heavy cream
    • 1 large ggg
    • Oil for frying

    Instructions

    1. Drain liquid from mushrooms and pat dry with a paper towel.
    2. Place pork rinds, Parmesan cheese, and garlic powder into a food processor and pulse until the mixture becomes fine and flour like.
    3. In a shallow dish, combine heavy cream and egg to make a wash. Fork whisk until they are well blended.
    4. Heat an inch of oil over medium-high heat. I use a high sided wok for stove-top deep frying.  The high sides reduce splatter and make clean up a cinch.
    5. Coat each mushroom in the breading mixture, dip in the egg wash, and then coat in the breading mixture a second time.
    6. Once the  oil is heated and begins to bubble, drop breaded mushrooms in oil and fry until breading is crispy – About 2 minutes each side. Try not to flip the mushrooms too many times as this will cause the breading to fall off.
    7. After removing mushrooms from oil, allow to cool on a paper towel to soak up excess grease.  This will also give the breading a chance to crisp up so that it stays on.

    Notes

    Per Serving - Calories: 414 | Fat: 30g | Protein: 32g | Net Carbs: 4.5g

    • Prep Time: 30 minutes
    • Cook Time: 30 minutes

    Did you make this recipe?

    Tag @kyndraholley on Instagram and hashtag it #peaceloveandlowcarb

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    Reader Interactions

    Comments

    1. Christin says

      April 14, 2021 at 1:02 pm

      These were awesome. I only had fresh mushrooms so I took your advise and sautéed them in a little butter first, then chilled them til I was ready to bread them. Another trick I read and use is to bread “whatever” ahead of time and chill before frying/baking to help the breading stay on. Thanks!

      ★★★★★

      Reply
    2. Ashley says

      February 10, 2020 at 8:39 pm

      These were really good! We made kind of a mess with the grease, but glad we tried them. Felt like I was eating fried bar food. Subbed almond flour for the pork rinds because it's what I had on hand. Ate with chipotle aioli.

      ★★★★★

      Reply
    3. cristina kadonsky says

      August 04, 2016 at 8:25 pm

      These look amazing! Not a fan of mushrooms tho, have you tried them with other veggies?

      Reply
    4. Rossc says

      August 03, 2016 at 9:59 am

      My goodness... Pork Rinds.... I would never have thought to use them as a breading...
      This is a must make recipe...
      Thank you.. :O)

      Reply
    5. Cristina Kadonsky says

      June 07, 2016 at 10:37 am

      Hi, could you use this breading to deep fry any veggie? Looks so good, maybe zucchini?

      Reply
      • Peace Love and Low Carb says

        June 07, 2016 at 12:02 pm

        I don't see why not. I bet it would be delicious. 🙂

        Reply
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    About Kyndra


    Kyndra
    Hey there! Welcome to my site! I am Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog. I am an avid lover of all things low carb, keto and gluten free. I focus on real, whole food ingredients that you can find at your local grocer. Read more about Peace Love and Low Carb...

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