ABOUT THE RECIPE:
Yum, yum, yum. one night I wanted to make an appetizer that I knew my husband would go crazy for, and this is what I came up with. This delightful finger food mimics the fried mushrooms you might find on the menu at a fast-food chain, but these flavorful fungi are baked in the oven, instead of being fried!
Makes 4 to 8 servings
INGREDIENTS:
4 to 5 cups tortilla chips (spicy blue corn chips are nice)
1⁄8 teaspoon cayenne pepper
(or chili powder)
4 tablespoons vegan mayonnaise or plain vegan yogurt
16 ounces cremini (baby bella) or white button mushrooms, cleaned and destemmed
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper. Put the tortilla chips and cayenne pepper in a blender and process into coarse crumbs. Put the tortilla crumbs in a medium bowl.
Put the vegan mayonnaise or vegan yogurt in a small bowl.
Dip each mushroom into the vegan mayonnaise or vegan yogurt to liberally coat and then dip the mushroom in the tortilla mixture to coat the top with crumbs. Place each mushroom, round side up, on the prepared baking sheet. Continue in the same manner with all of the mushrooms.
Tent the mushrooms with foil and bake for 35 to 40 minutes. Remove the foil and bake for an additional 5 to 10 minutes, or until mushrooms are crispy and golden on top.
Ingredients
Directions
ABOUT THE RECIPE:
Yum, yum, yum. one night I wanted to make an appetizer that I knew my husband would go crazy for, and this is what I came up with. This delightful finger food mimics the fried mushrooms you might find on the menu at a fast-food chain, but these flavorful fungi are baked in the oven, instead of being fried!
Makes 4 to 8 servings
INGREDIENTS:
4 to 5 cups tortilla chips (spicy blue corn chips are nice)
1⁄8 teaspoon cayenne pepper
(or chili powder)
4 tablespoons vegan mayonnaise or plain vegan yogurt
16 ounces cremini (baby bella) or white button mushrooms, cleaned and destemmed
INSTRUCTIONS:
Preheat the oven to 350 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper. Put the tortilla chips and cayenne pepper in a blender and process into coarse crumbs. Put the tortilla crumbs in a medium bowl.
Put the vegan mayonnaise or vegan yogurt in a small bowl.
Dip each mushroom into the vegan mayonnaise or vegan yogurt to liberally coat and then dip the mushroom in the tortilla mixture to coat the top with crumbs. Place each mushroom, round side up, on the prepared baking sheet. Continue in the same manner with all of the mushrooms.
Tent the mushrooms with foil and bake for 35 to 40 minutes. Remove the foil and bake for an additional 5 to 10 minutes, or until mushrooms are crispy and golden on top.
