Heart-Healthy Crispy Chilli Mushrooms
Elevate your appetizer game with Heart-Healthy Crispy Chilli Mushrooms, a guilt-free yet irresistibly flavorful dish perfect for sharing. This baked recipe combines cremini mushrooms, crunchy whole wheat flour coating, and a zesty homemade chilli sauce featuring low-sodium soy sauce, honey, and rice vinegar. Generously garnished with fresh spring onions and sesame seeds, these mushrooms are oven-roasted to golden perfection, delivering a satisfying crunch while keeping things light with heart-healthy olive oil. Ready in just 40 minutes, this dish is the ultimate fusion of wholesome ingredients and bold Asian-inspired flavors, making it ideal for a nutritious snack or side dish. Tags: baked mushrooms recipe, crispy chilli mushrooms, healthy Asian appetizers, vegetarian snacks, quick and easy mushroom recipes.
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Recipe Information
Ingredients
- 500 grams Cremini mushrooms
- 2 tablespoons Olive oil
- 4 tablespoons Whole wheat flour
- 2 tablespoons Cornstarch
- 0.5 teaspoons Black pepper
- 1 teaspoon Red chilli flakes
- 1 teaspoon Garlic powder
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Honey
- 1 tablespoon Rice vinegar
- 2 tablespoons Spring onions, chopped
- 1 tablespoon Sesame seeds
Instructions
Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.
Clean the mushrooms with a damp cloth to remove any dirt. Trim the stems and slice them into thick pieces.
In a large bowl, combine the whole wheat flour, cornstarch, black pepper, and half of the garlic powder.
Toss the mushroom slices in the flour mixture until evenly coated.
Spread the coated mushrooms on the prepared baking sheet and drizzle with olive oil. Toss again to ensure they are well coated in oil.
Bake in the preheated oven for 20 minutes, flipping halfway through, until the mushrooms are golden and crispy.
While the mushrooms are baking, prepare the chilli sauce by combining the soy sauce, honey, rice vinegar, remaining garlic powder, and red chilli flakes in a small saucepan.
Heat the saucepan over medium heat, stirring continuously, until the sauce starts to thicken slightly. Remove from heat.
Once the mushrooms are crispy, transfer them to a large bowl and pour the chilli sauce over them. Toss to coat each piece evenly.
Serve the crispy chilli mushrooms hot, garnished with chopped spring onions and sesame seeds.
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1037 mg | 45% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 27.7 g | ||
| Protein | 23.1 g | 46% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 122 mg | 9% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2470 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
