Crispy Mushroom Fries
Enjoy your veggie burger with a side of Portobello fries. Just dip Portobello slices in a tasty coating and bake until crispy and delicious.
1/2 cup raw almonds, toasted
1 tablespoon corn meal
2 teaspoons chia seeds
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
2 large portobello mushrooms, gills removed and sliced 1/4 inch thick
1/2 cup chickpea flour
1 cup no-salt-added or low sodium vegetable broth
Preheat oven to 425 degrees F.
Place almonds in a food processor and pulse until chopped to the consistency of coarse bread crumbs. Remove from food processor and in a shallow bowl, combine with corn meal, nutritional yeast, chia seeds, onion powder, garlic powder and pepper.
Dredge portobello slices in chickpea flour, dip them in the vegetable broth and then into the almond mixture.
Place on a lightly greased baking sheet and bake for 10 minutes, turn and bake an additional 5-10 minutes, until golden.
Note: If desired, serve with no-salt-added or low sodium marinara sauce for dipping.
Calories 287; Protein 15 g; Carbohydrates 27 g; Sugars 6 g; Total Fat 14.6 g; Saturated Fat 1.2 g; Cholesterol 0 mg; Sodium 28 mg; Fiber 8.7 g; Beta-Carotene 10 ug; Vitamin C 0 mg; Calcium 104 mg; Iron 2.8 mg; Folate 137 ug; Magnesium 122 mg; Potassium 699 mg; Zinc 2.8 mg; Selenium 20.7 ug