Whole30 Crispy Chilli Mushrooms
Elevate your plant-based menu with these irresistible Whole30 Crispy Chilli Mushrooms—a guilt-free, flavor-packed dish that's both savory and spicy. This recipe transforms tender baby bella mushrooms into golden, crispy bites by coating them in arrowroot powder and pan-frying them to perfection. Tossed in a bold, aromatic sauce made with coconut aminos, fresh red chili, minced garlic, and ground ginger, these mushrooms are a delightful blend of heat and umami. Garnished with vibrant fresh cilantro, this dish boasts a perfect balance of textures and flavors, making it a crowd-pleasing appetizer or side. Paleo-friendly, Whole30 compliant, and gluten-free, these mushrooms are ready in just 35 minutes and are ideal for health-conscious foodies seeking a bold new recipe.
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Recipe Information
Ingredients
- 500 grams Baby bella mushrooms
- 60 grams Arrowroot powder
- 60 ml Coconut aminos
- 2 cloves Garlic, minced
- 1 Fresh red chili, finely chopped
- 1 teaspoon Ground ginger
- 2 tablespoons Sesame oil
- 4 tablespoons Extra virgin olive oil
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
1. Clean the mushrooms with a damp cloth to remove dirt and pat them dry. Cut larger mushrooms in half to ensure even cooking.
2. In a bowl, toss the mushrooms with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and arrowroot powder until they are evenly coated.
3. Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the mushrooms in a single layer. Cook them in batches if necessary, turning occasionally, until they are golden brown and crispy on all sides, about 10 minutes. Remove mushrooms to a plate lined with a paper towel and set aside.
4. In the same skillet, reduce the heat to medium, and add 2 tablespoons of sesame oil. Add minced garlic, chopped red chili, and ground ginger. Sauté until aromatic, about 1-2 minutes.
5. Pour in coconut aminos and stir, scraping any mushrooms bits from the bottom of the pan. Allow it to simmer for 2 minutes to thicken slightly.
6. Return the crispy mushrooms to the skillet and toss them in the sauce until well coated and heated through.
7. Garnish with chopped fresh cilantro before serving.
8. Serve immediately and enjoy the delicious combination of crispy and spicy flavors.
Nutrition Facts
Calories |
1147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3480 mg | 151% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 24.6 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 71 mg | 5% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 2617 mg | 56% | |
*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.
