Remember when I made those chickpea battered mushrooms? Well I wanted to spice them up a bit and explain my process for these better. Quite a few people didn’t understand how to “peel a mushroom“, so this time around I’ve included photos to demonstrate that! Hope you all enjoy this one, it’s a classic in my house and my family truly loves these.
Turmeric Battered Mushrooms
(Yields about 16-18)
18 Small Portobello Mushrooms
1 cup Garbanzo Bean Flour
1 1/4 cups Filtered Water
2 tbsp Nutritional Yeast
1 tbsp Golden Flax Seeds, ground
1/2 tbsp Chia Seeds, ground
1 tsp Turmeric Powder
1 tsp Garlic Powder
1 tsp Onion Powder
Himalayan Pink Salt, to taste
Preheat your oven to 400 degrees F
Mix up all your ingredients in a small-medium sized bowl with a whisk, it should be equivalent to pancake batter in consistency. Let it rest for 5-10 minutes.
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). Please don’t wash your mushrooms, they will soak up all the water and bake incorrectly. Use a firm brush to clean them off, like this one. More info on the cleaning process here.
Dunk each mushroom into the batter and fully coat it, tapping off any excess
Lay them out on a baking sheet lined with parchment paper.
Bake for 12-14 minutes, then broil for 2-3 minutes (until dark golden brown).
Let them rest for a few minutes, once removed from the oven.
Drizzle over the tops of each with the agave sauce or teriyaki and garnish with chives or you favorite sprouts (I like alfalfa).
You can also do this with other vegetables, such as asparagus and feel free to fry these instead of baking, if you wish to do so.
If you have any excess batter leftover, you can throw in some veggies and make my garbanzo veggie omelets!