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