Crispy Coated Mushrooms With Green Dip Recipes

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BAKED CRISP-COATED MUSHROOMS



Baked Crisp-Coated Mushrooms image

A crispy, tasty alternative to deep fried mushroom. Easier than frying as well. Make a double batch, freeze on a baking sheet and place in a plastic bag for unexpected guests.

Provided by Caroline Cooks

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

1 egg, beaten
1/2 teaspoon onion salt
8 drops hot pepper sauce (or more)
1/4 cup flour
3/4 cup crushed melba rounds (about 18) or 3/4 cup bagel chips
8 ounces fresh whole mushrooms (with stems)
olive oil flavored cooking spray or cooking spray

Steps:

  • Heat oven to 450 degrees F.
  • Line a jelly roll pan with foil.
  • In small bowl, combine egg, onion and hot pepper sauce; blend well.
  • Place flour in plastic bag.
  • Place crushed cracker crumbs in shallow pan.
  • Place mushrooms in bag with flour; shake to coat.
  • For each mushroom, shake off excess flour. Dip each into egg mix; coating well.
  • Dip or roll in crumbs.
  • Place on foil-lined pan.
  • Spray lightly with oil.
  • Bake for 8-12 minutes or unti hot and crisp.
  • To re-heat: Allow mushroom to thaw; bake as directed.
  • Note: Can substitute broccoli florets for mushrooms.

Nutrition Facts : Calories 29.7, Fat 0.8, SaturatedFat 0.2, Cholesterol 26.4, Sodium 20.6, Carbohydrate 4, Fiber 0.4, Sugar 0.5, Protein 2.1

CRISPY COATED ARTICHOKES



Crispy Coated Artichokes image

Provided by Sandra Lee

Categories     appetizer

Time 28m

Yield 4 to 6 servings

Number Of Ingredients 7

2 (8 1/2-ounce) cans artichoke hearts
2 large eggs
1/2 cup all-purpose flour
1/4 cup yellow cornmeal
2 teaspoons Italian seasoning
1 1/2 cups light olive oil
Salt and pepper

Steps:

  • Drain the artichokes, pat dry, and cut them in half, lengthwise. In a small shallow bowl, beat the eggs. In another bowl, mix the flour, cornmeal, and Italian seasoning.
  • In a small skillet, heat the oil on medium-high until hot. Dip the artichoke halves into the egg mixture, allowing excess to drain off, then into flour mixture, turning to coat. Drop a few at a time into the hot oil. Fry, turning once, until golden, about 6 minutes, total. Repeat with remaining artichokes. Serve immediately.

CRISPY FRIED MUSHROOMS WITH CHIPOTLE MAYONNAISE DIP



Crispy Fried Mushrooms With Chipotle Mayonnaise Dip image

Fried mushrooms are whole button mushrooms coated with a yummy batter and then deep-fried. They make a delicious and perfectly crispy snack dipped in an easy-to-make spicy mayo sauce. Enjoy!!

Provided by Chef mariajane

Categories     Vegetable

Time 10m

Yield 3-4 serving(s)

Number Of Ingredients 10

1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon mustard
1/2 teaspoon paprika (regular or smoked)
1/2 teaspoon garlic powder
salt and pepper
1/2 cup buttermilk, well shaken
1 teaspoon chipotle hot pepper sauce (optional)
8 ounces whole button mushrooms
crisco oil (for frying)

Steps:

  • MUSHROOMS: Combine first six ingredients in resealable plastic bag.
  • In a medium bowl, combine buttermilk and pepper sauce. Add mushrooms and let soak for about 5 minutes.
  • Meanwhile, heat 2-3 inches oil in deep fryer or large deep saucepan to 375°F.
  • Remove mushrooms from buttermilk mixture and toss in flour mixture. Carefully drop 2-3 mushrooms in hot oil and fry 2-3 minutes or until golden brown.
  • Drain on paper towel-lined plate.
  • CHIPOTLE MAYONNAISE SAUCE: Combine mayonnaise and hot pepper sauce and serve with mushrooms.

Nutrition Facts : Calories 112.7, Fat 0.9, SaturatedFat 0.3, Cholesterol 1.6, Sodium 439.8, Carbohydrate 21.1, Fiber 1.6, Sugar 3.5, Protein 6.1

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