Oven "frying" is a healthier choice than traditional frying. These mushrooms emphasize thyme and paprika, and forgo the deep oily flavor.
Serves: 20 appetizers
- 20 medium whole fresh mushrooms (about 8 ounces)
- Nonstick olive oil cooking spray
- BATTER COATING
- 1/4 cup unbleached flour
- 1/4 cup fat-free egg substitute, or 2 egg whites, lightly beaten
- 3 tablespoons skim or low-fat milk
- CRUMB COATING
- 1/2 cup plain dried bread crumbs
- 3/4 teaspoon dried thyme
- 3/4 teaspoon ground paprika
- DIPPING SAUCE
- 1/2 cup nonfat or light sour cream
- 2 tablespoons nonfat or reduced-fat mayonnaise
- 1 1/2 tablespoons finely chopped onion
- 1-2 teaspoons prepared horseradish
- Wash the mushrooms, pat dry, and set aside.
- To make the batter coating, place all of the batter ingredients in a shallow bowl, and stir with a wire whisk until smooth. Set aside.
- To make the crumb coating, place all of the crumb coating ingredients in a shallow bowl, and stir to mix well. Set aside.
- Coat a large baking sheet with nonstick cooking spray. Dip each mushroom first in the batter coating, and then in the crumb coating. Arrange the mushrooms in a single layer on the prepared pan.
- Spray the mushrooms lightly with the olive oil cooking spray, and bake at 400°F for 8 minutes. Turn the mushrooms over, and bake for 7 to 9 additional minutes, or until nicely browned.
- While the mushrooms are baking, place all of the dipping sauce ingredients in a small bowl, and stir to mix well. Arrange the mushrooms on a serving platter, and serve hot, accompanied by the dish of sauce. Be aware that the centers of the mushrooms will be very hot when they first come out of the oven, so bite carefully.
Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright Ã¯Â¿Â½ 2000 by Sandra Woodruff.
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