Chickpea Battered Mushrooms w/ Spicy Agave Mustard
(Serves 2)
Ingredients:
10-15 Baby Portobello Mushrooms
1 cup Garbanzo Bean Flour
1 cup Water
1/2 tsp Garlic Powder
1/2 tsp Nutritional Yeast
1/2 tsp Salt
Sauce:
3 tbsp. Organic Agave
1 1/2 tbsp. Organic Mustard
1-2 tsp. Hot Sauce or Paprika (optional)
10-15 Baby Portobello Mushrooms
1 cup Garbanzo Bean Flour
1 cup Water
1/2 tsp Garlic Powder
1/2 tsp Nutritional Yeast
1/2 tsp Salt
Sauce:
3 tbsp. Organic Agave
1 1/2 tbsp. Organic Mustard
1-2 tsp. Hot Sauce or Paprika (optional)
Directions:
Preheat your oven to 375 degrees F
Mix up all your ingredients in a small-medium sized bowl with a whisk, should be equivalent to pancake batter consistency
Prep your mushrooms by snapping the stems off and grabbing the inner edge and peeling back. You want to remove the entire top layer of the mushroom (the batter adheres better and it’s cleaner, totally optional though)
Dunk each mushroom into the batter and fully coat it, tapping off any excess
Lay them out on a greased baking sheet
Bake for 8-10 minutes at 375, then broil for 2-3 minutes (until dark golden brown)
As soon as they come out, let them rest for a few minutes
Drizzle over the tops of each with the agave sauce and garnish with chives
Preheat your oven to 375 degrees F
Mix up all your ingredients in a small-medium sized bowl with a whisk, should be equivalent to pancake batter consistency
Prep your mushrooms by snapping the stems off and grabbing the inner edge and peeling back. You want to remove the entire top layer of the mushroom (the batter adheres better and it’s cleaner, totally optional though)
Dunk each mushroom into the batter and fully coat it, tapping off any excess
Lay them out on a greased baking sheet
Bake for 8-10 minutes at 375, then broil for 2-3 minutes (until dark golden brown)
As soon as they come out, let them rest for a few minutes
Drizzle over the tops of each with the agave sauce and garnish with chives
Serve hot and enjoy! 🙂
You won’t be disappointed with this recipe, I’m literally obsessed with it! My whole family loves it too, so it’s amazing having something I can share with them that’s vegan that they truly enjoy. So give it a try and experiment with sauces you love! 😀
If you’re on Instagram and happen to snap a photo of a recipe of mine recreated, I would love to see it and feature my favorites 😀 So use the hashtag #PlanstStrongVegan and tag me @PlantStrongVegan <3
1
First of all, THANK YOU for sharing this yummy recipe. Here are my adjustments:
1) I used a cupcake/muffin baking dish.
2) I added the stems to the sauce which became completely homogeneous in my nutribullet.
3) I also added the juice of 1/2 a lemon to the sauce.
4) One more thing, I added 1/2 tsp of baking powder to the batter.
Thanks again!
No problem! Great adjustments 🙂 Each time I make it I’ve made adjustments too, adding baking powder and apple cider vinegar is definitely a must for me now. I add a ton more seasonings too, I should do an updated version soon. Thanks for commenting!
Hi! Thank you so much for your great posts and recipes and gift guides! I’m making these mushrooms for the first time (they’re in the oven as I type!). They sound delicious so I’m quite excited to have them for dinner tonight. 🙂 I saw an older comment you left saying you have adjusted the recipe and make them a little different now. Would you be able to share your updated recipe with us? I’d love to see! Thank you!
what do you mean you “remove the top layer”? The picture looks like you sliced off the stem end to make it flat but I don’t know what you mean by the top layer – is that the skin?
Yes, the skin. I like to peel it back for the batter to adhere better, since the surface is cleaner/more porous. It’s completely optional though, works the same if you skip that step. Hope that helps!