I just love these portobello fries and all the nutrients they come with. They also have a versatile texture that can replace meat for plant-based cooking.
Mushrooms are the powerhouses of cancer-protective phytonutrients. For example, mushrooms contain beta-glucans, which can boost immunity and lower inflammation. They also house antioxidants that can protect against free radical DNA damage. Scientific evidence abounds as to the health benefits of mushrooms, including their ability to cut your risk of Breast Cancer substantially. These fries can be enjoyed as a snack, appetizer, or side dish. Bon Appétit!
2-3 large Portobello caps, gills, and stem removed. Slice into 1/4 in strips
1 cup almond flour (can sub for any grain-free flour)
1 tsp garlic powder
1/2 tsp Himalayan sea salt
Dash of paprika
2 eggs, or egg substitute
Get two bowls ready one with the eggs, and one with the dry ingredients.
Clean and pat dry the mushrooms.
Dip the mushrooms in the egg wash first and then coat in the almond flour mix.
Turn the oven or air fryer to 400 degrees.
Place the mushrooms on a lightly greased parchment paper. (I rubbed coconut oil on the parchment paper) and bake for 6 minutes on each side. Serve with your favorite dipping sauce. I used my homemade ranch sauce where you can find in my recipes.
Dr. Veronique Desaulniers (“Dr. V”) is the founder of Breast Cancer Conqueror.com and The 7 Essentials System®. This step-by-step guide empowers you with knowledge so you Never Have to Fear Breast Cancer Again! To watch a FREE webinar about the 7 steps for beating breast cancer naturally, Click Here.