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prep time
15 min
cook time
24 min
ready time
39 min
Keto Baked Pork Rind Portabella Strips
Portabella mushrooms are loved for their rich, savory flavors - so much so that portabella caps often substitute in place of steaks and burgers. This recipe uses thick, ‘meaty’ portabella strips completely coated in a crunchy baked breading of seasoned pork rinds. To make this snack extra keto, let the portabella strips soak in heavy cream to tenderize and hold more fat.
Jessica L.
Net Carbs
1.4 g
Fiber
0.7 g
Total Carbs
2.4 g
Protein
9 g
Fats
8.4 g
120 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Fried Pork Rinds
¾ ounce
Parmesan Cheese, Fresh (hard)
¼ ounce
Black Pepper, Ground
⅛ teaspoon
Paprika
⅛ teaspoon
Onion Powder
⅛ teaspoon
Portabella Mushrooms, Raw
3 ounce
Heavy Cream
1-½ tablespoon
Recipe Steps
steps 4
39 min
Step 1
Preheat an oven to 400 degrees. In a food processor, pulse the pork rinds until you have a fine, crumbly breading. On a plate, combine the breading with shredded parmesan, pepper, paprika, and onion powder. You may need to add additional porks rinds and parmesan to the plate to help coat your portabella strips thoroughly.Step 2
Remove the stem from a large portabella cap. Slice it into approx. 8, ¾-inch thick slices. In a mixing bowl, gently fold the portabella strips with the heavy cream until they soak in the cream and are completely coated.Step 3
One by one, let the excess cream drip off each portabella strip before rolling it in the pork rind breading. Make sure each portabella strip is fully coated before arranging on a sheet tray lined with parchment paper.Step 4
Bake the tray for 24 minutes. Flip the portabella strips over about halfway through the baking time. Allow to cool for just 1-2 minutes before serving.
