I tried a new recipe this week, and I just knew I had to share it with you as soon as possible. Once I went gluten-free due to allergies, so many of my favorite foods disappeared from the menu. Fried mushrooms? Gone. Fair food? Nope. Crunchy, savory treats like onion rings or fried zucchini? All off-limits. Or so I thought...
But this week, I opened a brand-new door. And I walked through it with mushrooms in hand.
Childhood Memories + Mushroom Magic
Fried mushrooms and I go way back—I'm talking childhood-level nostalgia. My dad used to go mushroom hunting every year. He’d bring home big bags of mushrooms from our property, which we lovingly referred to as “The Woods.”
My grandparents owned quite a bit of land, and my parents eventually bought 40 acres next door back in 1980 something. So many weekends were spent there—deer hunting, hiking through the woods, watching minnows swim in the creek that ran over huge slabs of rock, and swinging from grapevines over a much deeper creek.
It was country living at its best.
My mom would take the fresh mushrooms my dad brought home, dust them with flour, and fry them up in a skillet. Oh, they were so good. I can still remember that sizzling sound and savory aroma. And if we were lucky enough to visit the county fair? You better believe I was getting a paper tray of fried mushrooms and an assortment of other fried veggies. It was a yearly ritual.
But once food allergies came to the forefront, all of that stopped. Fried foods are typically loaded with wheat and gluten. Most are battered with wheat flour and deep-fried in shared oil—not great when you’re gluten-free and trying to eat clean.
I went years without having my beloved fried mushrooms.
Then Inspiration Hit…
Since I’ve been eating low carb again and of course gluten-free, I decided it was time to experiment a little. What if I could recreate fried mushrooms—without the wheat, without the carbs, and without the guilt?
Guess what? I did it. And even my husband couldn’t believe how delicious they turned out. He took one bite and said, “You nailed it!”
Here’s how I pulled it off.
Ingredients: (Simple and Low Carb)
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8 oz fresh mushrooms (I used white button mushrooms, but cremini or baby bellas would work great too)
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Porq Italian Herb pork rind crumbs (or another flavored pork rind crumb)
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Heavy whipping cream (about 4 tablespoons in a small mug or bowl)
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Plate (for the coating)
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Parchment paper (for easy cleanup in the air fryer)
Instructions: How to Make Air Fryer Fried Mushrooms
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Clean the mushrooms: Gently wash each one, removing any visible dirt. I like to use a colander and give them a good rinse, letting them drain while I prep the coating.
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Dip in cream: Pour the heavy whipping cream into a small mug or bowl—just make sure it’s something you can easily dip your hand into. One at a time, dip each mushroom into the cream to coat.
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Coat with crumbs: Sprinkle a thin layer of Porq crumbs onto a plate. (Don’t dump a large amount out onto the plate—you want just enough for a light dusting. Too much coating = clumpy mess!) Roll each cream-coated mushroom lightly in the crumbs.
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Air fry: Line the air fryer basket with parchment paper. Place the mushrooms in a single layer (don’t overcrowd). Air fry at 375°F for 7 minutes.
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Serve hot: And just like that—you’ve got crispy, low carb, gluten-free fried mushrooms!
Why I Love This Recipe
This is such a game changer for me. It’s one of those simple recipes that brings back memories and fits my current lifestyle. The best part? It’s fast, easy, and only takes a few ingredients.
Even my doctor loved it when I told her about it—she even asked if she could try it with pickles. I told her, "Go for it!" And yes, I’ve also tried this method with onions and zucchini.
Tip from experience: For zucchini or onions, make sure to press moisture out with a paper towel or napkin to get out as much moisture as possible and still go with that thin layer of crumb coating. Otherwise, it clumps and looks a little... well, rustic. Let’s just say those test batches didn’t make it to the photo shoot.
Variations & Ideas to Try
Want to mix things up? Here are some ideas:
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Try dill-flavored pork rinds for a zesty kick
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Swap mushrooms for pickles, onion rings, or zucchini chips
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Add a little Parmesan cheese to the crumb mix for extra crispiness
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Serve with a side of ranch dressing or spicy mayo for dipping
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Add a sprinkle of smoked paprika or garlic powder if using plain pork rinds
From My Kitchen to Yours
So, what do you think? Will you give this easy air fryer mushroom recipe a try? I hope you do!
Y’all have taught me that simple, low carb comfort food is something we all crave—and honestly, your encouragement keeps me going. I’m finding my way again, one bite at a time.
It’s funny how a food from your past can make its way back into your life when you least expect it—but maybe need it the most. This little recipe brought me comfort, reminded me of home, and gave me a creative spark I didn’t know I needed.
Sometimes it takes a village, and sometimes it takes a bag of pork rind crumbs. Either way, I’m grateful.
Save It, Pin It, Share It
If this recipe brought a little comfort to you, I’d love it if you’d share it! Pin it for later or forward it to someone who needs an easy, gluten-free treat in their life.
And if you try it, be sure to let me know! I love hearing from you.
Ciao,
Cara
