Brunch,  LUNCH,  QUICK AND EASY

COCONUT BABY BELLA MUSHROOMS

COCONUT BABY BELLA MUSHROOMSIt’s June!

Summer is here, pretty definitively. My neighborhood is covered in green lush, the atmosphere is filled with humidity- haze, and my gecko neighbor insists on crossing my path as I perform my daily sunbathing ritual on the deck, we’re so connected. <3

Aah, summer is here again!

So what’s on the menu this Friday? Right. You guessed it, COCONUT BABY BELLA MUSHROOMS  coated in a crispy layer of chickpea crumbs rolled in coconut flakes kissed with a burst of cherry jam. Yes, chickpea crumbs are a thing more on that later.

The star of this recipe is the baby Bella mushrooms obviously -they come packaged in a little container and they taste amazing. Yes, amazing! Don’t dispute it.  You have a choice this or frozen chicken nuggets and regretting your actions over the entire weekend.

That’s what I suspected. Let’s do this.

* * * * *

First things first. Wash your baby Bella mushrooms to remove any dirt particles.

BABY BELLA MUSHROOMS

Next, In a bowl add coconut aminos this serves as the stand-in for the egg wash.  In another bowl add flour + coconut flakes + chickpea crumbs + salt, and pepper. This was my first time using chickpea crumbs as a breadcrumb, I like that the ingredients are healthy, simple and it worked well with the mushrooms, but don’t take my word for it.

Enter: Chickpea Crumbs STATS:

  • Organic Chickpeas
  • Gluten-Free
  • Vegan
  • Non-GMO

CHICKPEA CRUMBS

Now, dip the mushrooms into the coconut aminos, allow excess to drip off. Add to flour mixture, shake off excess flour. Over medium heat in a large skillet pour oil to a depth of 2 inches, allow to heat. Fry mushrooms. Yes, fry it, it’s Fry-day after all!!!  Turn occasionally until golden brown for about 2 minutes.

I whipped up a side of sweet cherry preserve to penetrate the crispy, crumbly outer layer of the mushrooms the inside is meaty and moist and just perfect. Dunk a mushroom down in that jam-like Lebron James…that’s how you score!

BABY BELLA MUSHROOMS

How To Prepare Coconut Baby Bella Mushrooms

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COCONUT BABY BELLA MUSHROOMS
 
Prep time
Cook time
Total time
 
Author:
Serves: serves 2-4
Ingredients
  • 1½ cups Spelt flour
  • 1½ cups sweetened coconut flakes
  • 1½ cups chickpea crumbs
  • 1½ teaspoon pink sea salt
  • ¼ teaspoon black pepper
  • 1 pound baby Bella mushrooms
  • grapeseed oil for frying
  • ⅔ cup of cherry preserve
  • 2 tablespoons spring water
  • 1 tablespoon chopped green onions
  • 1 tablespoon chili paste
  • ¼ cup coconut aminos + 1 teaspoon coconut aminos (divided)
Instructions
  1. Step 1: In a bowl pour ¼ cup of coconut aminos. In another bowl add flour, coconut flakes, chickpea crumbs, 1½ teaspoons salt, and pepper. Mix. Dip mushrooms in coconut aminos, allow excess to drip off. Add to flour mixture, shake off excess flour.
  2. Step 2: Over medium heat in a large skillet pour oil to a depth of 2 inches, allow to heat. Fry mushrooms turn occasionally until golden brown for about 2 minutes. Remove mushrooms to drain on paper towels.
  3. Step 3: In a medium bowl, whisk cherry preserve, 2 tablespoons of spring water, green onions, chili paste, and coconut aminos. Serve with mushrooms.

p.s I won’t tell anyone you contemplated frozen nuggets. LOL

BABY BELLA MUSHROOMS

 

One Comment

  • NATOSHA MUHAMMAD

    Ohhh my I’m making this recipe!! (I make all of your recipes 🙂 These are so healthy I like love mushrooms. Thanks a million 🙂 Photos are great!