As a kid, I couldn’t stand the texture of mushrooms, but now as an adult, I just love ‘em! Before starting our low carb diet, we would order them as a topping on pizza but that was about it. These last few weeks, we’ve been adding more low carb veggies to our diet and mushrooms have made it on our rotation as a side now.
We use Baby Bella mushrooms but you can also use regular white mushrooms for this recipe. I’ve found that roasting them in the oven makes the mushrooms more juicy and sautéing them in a skillet makes them more crisp on the outside. Either way, I like them cooked both ways! Hope y’all enjoy this recipe! 🍄 I’ll post the net carbs on my recipe down below too 🙂