This recipe and I have some history…

Not like we dated but the recipe and I grew apart but it ended amicably kind of history, but the kind of powerful history that speaks to something I struggle with regularly and I’m betting some of you do too.

Self D O U B T.

I have wanted to post this recipe for two years(!!!) but haven’t. I put it off with the excuse that the fries weren’t “ready” yet. Maybe the cut was too thick or there wasn’t enough crust…and then it was too damn crusty. Oh, and then I felt the moment for mushroom fries had past. Really! That was a true statement from my inner dialog….

How freudian does THAT sound?

And that’s just how I think about food so I’ll let you guess how hard I can be on myself sometimes. Sound familiar?

I thought so. 

Let’s stop stopping and start starting

How often do you postpone something that you *know* is great because there is one tiny detail hanging you up? How often do you miss out on good because you’re afraid you’re not good enough? We are GREAT at reminding ourselves how bad we are at things but really bad at reminding ourselves how GREAT we are at things. So this is an opportunity: me asking you to recognize how great you are and to enjoy life.

 

Also, this is an opportunity for me to share with you how great these mushroom fries are, wink wink. Because serious thoughts should be equally balanced with delicious thoughts of nourishing foods.

Steak Cut Portobello Mushroom Fries

Mushrooms are friends,
not foes. 
But they are fauxs,
for potatoes. 

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I won’t say a lot, but I will say a little. 

These mushroom fries are worth it so please give this three step process a try.

It’s your basic dredge & coat situation.

A little beaten egg and a little keto breading and then just getting lightly baked.

But the REAL secret is dipping it in an unmeasured mixture of sriracha and mayo.

I’m not sure if the first step to self love and acceptance is mayo mixed with sriracha…

but it could be. 

Steak Cut Portobello Mushroom Fries

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Picture the popular breaded mushroom appetizer, only healthier and baked and 100x better.

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Ingredients

• 2 large Portobello Mushroom Caps, cleaned and sliced THICK
• 2 eggs, beaten
• 1/2 cup Almond Flour
• 1/2 cup Shredded Parmesan Cheese
• 1 tbsp Italian Seasoning
• Parsley to garnish

Instructions

1. Heat oven to 400 degrees and line a baking sheet with parchment or a spritz of cooking spray.
2. In a small shallow dish, combine the flour, cheese and italian seasoning.
3. Dip mushrooms in egg and then in the flour mixture.
4. Place on baking sheet and cook for about 10 minutes or until the crust begins to brown slightly. It might take longer depending on the oven.
5. Serve hot with a plethora of dipping sauces and self confidence. And wine.

Nutrition Information

Amount Per Serving Calories 191Total Fat 14gCarbohydrates 5gFiber 3gProtein 14g