Low Fat Crispy Chilli Mushrooms
Elevate your appetizer game with these delicious Low Fat Crispy Chilli Mushrooms—a guilt-free treat packed with bold Asian-inspired flavors. Perfectly golden and lightly crisped using minimal olive oil spray, these mushrooms are coated in a light batter of whole wheat flour, cornflour, and a hint of baking powder for a crunchy finish. Tossed in a sweet and tangy sauce infused with soy sauce, honey, lime juice, and fiery red chilies, they’re complemented by the sweetness of red bell peppers and the freshness of coriander and green onions. Ready in just 35 minutes, this recipe is the ideal combination of low-fat and high-flavor, making it the perfect appetizer or side dish for those looking for healthy yet indulgent bites.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Button mushrooms
- 4 tablespoons Cornflour
- 2 tablespoons Whole wheat flour
- 0.5 teaspoons Baking powder
- 1 teaspoons Salt
- 0.5 teaspoons Ground black pepper
- 120 milliliters Water
- 1 as required Olive oil spray
- 1 medium, sliced Red bell pepper
- 3 minced Garlic cloves
- 2 sliced Fresh red chilies
- 2 tablespoons Soy sauce
- 1 tablespoons Honey
- 1 tablespoons Lime juice
- 2 sliced Green onions
- 2 tablespoons, chopped Coriander leaves
Instructions
Clean the mushrooms with a damp cloth and cut them into halves if they are too big.
In a mixing bowl, combine the cornflour, whole wheat flour, baking powder, salt, and ground black pepper.
Slowly add water to the dry ingredients while whisking until a smooth batter forms with no lumps.
Heat a non-stick pan over medium heat and lightly spray it with olive oil.
Dip each mushroom in the batter, allow the excess to drip off, and place them in the pan. Cook in batches if necessary to avoid overcrowding.
Cook the mushrooms for about 4-5 minutes on each side, until they are golden brown and crispy. Add more olive oil spray as needed.
Transfer the mushrooms to a plate lined with paper towels to absorb any excess oil.
In the same pan, add the sliced red bell pepper, minced garlic, and sliced red chilies. Sauté for 3-4 minutes until the peppers are slightly softened.
Add the soy sauce, honey, and lime juice to the pan, mixing everything thoroughly.
Return the crispy mushrooms to the pan and toss to coat them evenly with the sauce.
Garnish with green onions and chopped coriander leaves before serving.
Serve hot as an appetizer or a side dish.
Nutrition Facts
Calories |
403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3782 mg | 164% | |
| Total Carbohydrate | 84.5 g | 31% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 30.5 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1855 mg | 39% | |
*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.
