Just a little something I whipped up for Tyler and the kids.
An experiment that worked!
I almost had to hide them from Ella to make sure Tyler and Sam would get some.
Next time I'll double the recipe, they were gone within minutes!
Gluten-free, dairy-free breaded and baked mushrooms...
Yeah, I said baked and mushrooms.
Sorry to disappoint any college kids reading - this is not what you think :)
10 oz mushrooms (I used Baby Bellas but you can also use Button, or any kind you like)
2 slices gluten/dairy free bread (I used the heels from an Udi loaf)
2 tsp oregano
2 tsp basil
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1 egg (I only used half of an egg though - didn't need the whole thing)
(Some people think eggs are dairy, but they're not, although they're in the dairy section.)
Preheat oven to 450 degrees.
Wash and cut mushrooms in half.
In a food processor (I used our Vitamix), process bread until you have crumbs.
Add spices and process until blended.
Pour into a bowl.
Beat egg in a separate bowl.
One at a time, dunk mushrooms in egg, then roll in breadcrumbs.
Lay them flat side down on a cookie sheet or baking pan (no spray or oil needed).
9 minutes in the oven - done! (If you use smaller mushrooms, they'll be done sooner.)
Crunchy and crispy on the outside, hot and juicy on the inside.
That's what she said.
Serve with your favorite sauce.
We used some of our leftover homemade spaghetti sauce.