The Low Carb Deep Fried Mushrooms will curb that craving for greasy bar food!
Low Carb Fried Mushrooms
- Total Time: 1 hour
- Yield: Makes 4 Servings 1x
Ingredients
Units
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
- Drain liquid from mushrooms and pat dry with a paper towel.
- Place pork rinds, Parmesan cheese, and garlic powder into a food processor and pulse until the mixture becomes fine and flour like.
- In a shallow dish, combine heavy cream and egg to make a wash. Fork whisk until they are well blended.
- 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.
- Coat each mushroom in the breading mixture, dip in the egg wash, and then coat in the breading mixture a second time.
- 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.
- 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
shannon brown says
One of my favorite foods is deep fried mushrooms... I admit though I have never deep fried anything... What oil would you recommend if I can not find Avocado oil.. It also needs to be rather inexpensive.. I may have to invest in a deep fat fryer just so I can make these!!!
Lorna Watkins says
Are the pork rinds you used pre seasoned or plain? And is there anything else I could substitute them for? Thanks 🙂
Peace Love and Low Carb says
They were lightly salted. You honestly can't taste them. You could try subbing almond flour or coconut flour. If you do, report back and let us know how it turns out. 🙂
Lorna Watkins says
I will do thanks, the reason I asked is that ALL the pork rinds I find in the uk are heavily seasoned, even ones bought directly from the butchers! And although they make a nice snack, I'm hesitant to use them in a recipe like this 🙂 your answer has helped a lot though, and if I give them a try I'll let you know how they turn out.
RebeccaC says
I made these tonight, along with the red pepper aioli, and they were incredibly delicious. Thank you!
Peace Love and Low Carb says
Yay! So happy that you enjoyed them!
Lesley Davis says
i burned them 🙁
Kyndra Holley says
You could probably saute them whole and then refrigerate them. Or maybe you cook simmer them in a little bit of chicken broth.
Dinah says
duh, just read the description. wonder if I could pre-cook the mushrooms, and what you might recommend as a method.
Dinah says
do you think this would work with fresh mushrooms? I bought a boat load that need to be used.
Jennifer says
That looks incredible, Kyndra.
45and304 says
Looks great! Thank you!
Low Carb Layla says
I bought the jar of mushrooms! Going to try to get to this recipe this week. Can't wait.