Garlic and Thyme Roasted Mushrooms are an easy, melt-in-your-mouth, oven-roasted keto side dish! This recipe for Baby Portobello Mushrooms with Garlic and Thyme is a perfect garnish for cauliflower rice, favorite veggies, or just as an appetizer platter! An easy, healthy, and must-have recipe for every low-carb, keto-friendly lifestyle!
- 1 pound Baby Bella mushrooms, wiped
- ¼ cups Almond powder
- 2 tablespoons Grated parmesan
- 2 tablespoons Fresh parsley, chopped
- ¼ teaspoons dried thyme
- 1 clove Chopped garlic
- ¼ teaspoons Salt
- ¼ teaspoons Black pepper
- 4 tablespoons Avocado oil
Preheat the oven to 350º F.
Cut the mini Bella mushrooms into quarters and place them in a large mixing bowl. Add the almond flour, parmesan, parsley, thyme, garlic, salt, pepper and avocado oil. Mix to coat.
Lay the mushrooms in an even layer in a 9 x 13 casserole dish. Bake in the preheated oven for 20 minutes. Serve!
Nutrition: Calories: 205kcal, Carbohydrates: 5g, Proteins: 6g, Fats: 18g, Saturated fats: 2g, Fibers: 2g, Sugars: 2g