Ingredients:

• 2 Medium Portobello mushrooms
• ½ cup coconut flour
• 1-2 cage free eggs, beaten
• ¾ cup almond flour
• ¼ cup grated parmesan
• ½ tsp. thyme/Italian seasoning
• Salt & pepper to taste
• 2-3 tbsp. coconut oil on baking sheet & drizzled on top of fries

Directions:

1. Preheat oven to 425F.
2. Take a large baking sheet and spread coconut oil on it.
3. Remove the gills on the mushrooms and slice into ¼ inch thick pieces.
4. Dip the slices into the whisked egg bowl and then into the mixture of almond flour, coconut flour, parmesan and seasonings.
5. Bake to desired crispiness, ~10-12 minutes. (I like to flip mine halfway through and drizzle a tablespoon of melted coconut oil on the fries)