These simple paleo battered mushrooms where one of my go-to snacks when I was craving “happy hour” type foods while on a low starch diet. Super low in carbs, and easy to prepare. This a great “keto” recipe, especially for those who don’t tolerate dairy.
This recipe uses a few tablespoons of tahini and an egg to make a nice puffy batter. They bake up in around 20 minutes in the oven, and go well with your favorite dipping sauce. I have included 2 dipping sauce recipes I love in the notes, a simple dairy-free herb & yogurt dip, and a naturally sweetened low sugar sweet & sour sauce.
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
Preheat oven to 400*F.
Mix batter ingredients together well, in a small mixing bowl.
Gently rinse off mushrooms, and pat dry with a paper towel.
Dip mushrooms in batter, rolling around for an even coat.
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.
Let cool a few minutes before biting in, as they will be hot!
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
Yogurt Herb Dressing
1/4 cup cashew yogurt (made by Forager, use any yougurt)
1 teaspoon lemon juice or vinegar
minced herbs: your choice of basil, mint, parsley, chives, minced dried onion.
sea salt & black pepper
optional: crushed garlic clove
Simple Sweet & Sour Dipping Sauce:
2 Tablespoons – apricot jam (I use “fruit sweetened”, but you can use your favorite low sugar jam)
1 Tablespoon – coconut aminos
1 Tablespoon rice vinegar or red wine vinegar
Estimated Nutrition Info using MyFitness Pal to calculate
Servings: 2 (6 battered mushrooms each)
Calories: 206
Total Fat: 15 grams
Total Carbs: 8 grams
Dietary Fiber: 2 grams
Sugars: 0 grams
Protein: 11 grams
Note: Mushrooms and tahini both include insoluble fiber, assuming that is what is contributing to total carb count.