Baked Mushrooms coated with Yogurt and Cornflakes (eggless)
Crispy, crunchy mushrooms served with any dip of choice. Here I used yogurt and ground corn flakes for coating as a variation. Yogurt gives a thick coating on the mushrooms which helps to hold the crumbs on top. However you can easily customize it to fit your taste by altering
This coated mushrooms is a great healthy snack by itself or it can also be eaten with salads.
Mushrooms provide many of the nutritional attributes of produce, as well as attributes more commonly found in meat, beans or grains. Mushrooms are low in calories, fat-free, cholesterol-free, gluten-free, and very low in sodium, yet they provide important nutrients, including selenium, potassium (8%), riboflavin, niacin, vitamin D and more.
Serve this with any dip of choice.
- Whole fresh mushrooms-15 (cleaned)
- Thick natural yogurt-1/4cup
- Roasted dharia powder-1tbsp
- Chilli powder-1/2tsp
- Salt- to taste
- Corn starch-1tbsp
- Powdered plain corn flakes-3/4-1cup
- Ground black pepper-to taste
- Pre-heat the oven at 220deg c, line the baking tray with parchment paper and set aside.
- In a shallow bowl combine yogurt, chilli powder, salt, corn starch.
- In other shallow bowl combine ground corn flakes, ground black pepper.
- Dip each mushrooms into the yogurt mixture and then roll in the corn flakes mixture and set on the baking sheet.
- Bake in the oven for about 10-12minutes or until golden.
Serve hot with any dip of your choice.
- Bread crumbs can be used alternatively to ground corn flakes.
- If calorie is not a concern go ahead and deep fry for extra crispy texture.