I can’t wait for a relaxing summer holiday, friends, I am sure you all had a hectic year. I would like to share this easy and (no words can really describe it) AWESOME recipe of Coconut and Parmesan Crumbed Mushrooms.
Think delicious low carb, crunchy goodness with the addition of a sweet and tangy tartar sauce to enjoy for a snack while the men crack open the beers next to the pool. Perfection!
Now that I think of it, these Coconut and Parmesan Crumbed Mushrooms can be served as a side as well. I am thinking it would go well with other summery salads and of course, meat on the grill.
If it was winter, I would totally add these crisp mushrooms to soups. Am I getting carried away?
How easy is this really? I used a cast iron pot, so my oil was the perfect temperature and my mushrooms turned the most amazing color. The thing that I love most about this snack is the crunch when you bite into it. Mind. Blown.
Crunchy deliciousness, right here…