Portobello Mushrooms with Almond Crust
4 Portobello mushrooms
75g almond flour
Chopped fresh parsley
1 garlic clove
2 tablespoons melted coconut oil
Per Serving -
Preheat the oven to 240c
Wipe the mushrooms clean with a paper towel
In a food processor blend the almonds, almond flour, parsley and garlic. Transfer the mixture to a wide, shallow bowl. Add 2 tbsp melted coconut oil, season and mix together.
Dip each mushroom into the almond meal, pressing down to coat well, then place on a baking tray. Divide the rest of the mixture between each mushroom and drizzle the remaining with coconut oil on top.
Bake In the oven for 15-20 minutes, or until the almond meal is crusted and golden
Serve and enjoy with a salad