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Paleo Battered Mushrooms - Low Carb

I created these grain-free battered mushrooms to satisfy that craving for happy hour bar food, without the starches & carbs. This batter creates a nice pillow around these savory mushrooms, great with your favorite dipping sauce. If you like mushrooms, these won’t disappoint.

Course Appetizer, gluten free, low carb
Cuisine American, bar food, happy hour, keto
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 2 people
Calories 206 kcal
Author Andrea

Ingredients

  • 8 oz button mushrooms one package, approx 12 shrooms

Fry Batter

  • 3 Tablespoons tahini *see notes for tahini
  • 1 egg pasture raised
  • 1 Tablespoon red wine vinegar OR coconut aminos, OR dry sherry
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon mustard
  • sea salt & black pepper to taste

Instructions

  1. Preheat oven to 400*F.

  2. Mix batter ingredients together well, in a small mixing bowl.

  3. Gently rinse off mushrooms, and pat dry with a paper towel.

  4. Dip mushrooms in batter, rolling around for an even coat.

  5. Bake batter covered mushrooms for 18 to 22 minutes, (recommend lining baking sheet with parchment paper) until mushrooms turn a light golden brown, on a baking sheet lined with parchment paper.

  6. Let cool a few minutes before biting in, as they will be hot!

  7. Serve with your favorite dipping sauce, like homemade ranch, apricot sweet & sour sauce (shown in the notes), or a yogurt dip packed full of fresh minced herbs (show in notes).


Recipe Notes

You can buy tahini at most grocery stores, including Whole Foods and for $3.50 for a jar at Trader Joes, or buy it on Amazon via this link: http://amzn.to/2g1b81y