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2 November, 2015

Baked & Battered Baby Bellas

Posted in : Uncategorized on by : Dani Pipkins Tags: , , , , , , , , , , , , , , , , , ,

Baked n Battered Baby Bellas

This is a Low Fat and Oil Free recipe.

I’m a big fan of mushrooms. I eat them or at least try to eat them every single day. There are so many ways that they can be cooked and you either love them or you hate them.

Baby Portobello mushrooms are very rich in the mineral Selenium. If you have any kind of issues with your thyroid, like I do, then you should know that Selenium is highly beneficial for you! They are also low in fat, cholesterol free, and a rich source of essential vitamins and minerals that can help to enhance your health and help to prevent disease. In season between December and March, baby bellas have an intense, meat-like flavor when cooked. Try them roasted, broiled, grilled or sauteed.

So today, or rather this evening, I looked into the refrigerator and noticed I had two humongous tubs full of these mushrooms and I also know they needed to get used up soon. Instantly, I thought of battering and baking them. Why? Because over this past week, I have done a lot of battering and baking, and even after these mushrooms, I am still not done. I already have battered and baked onion rings ready to post here tomorrow! If you haven’t checked out my Sweet n Sour Orange Chik’nCrispy Tofu Maple Sticks, or my Tofu Buffalo Bites, then check out those recipes as soon as possible! Also, be on the lookout for my Baked and Battered Onion Rings as well as my Crispy Baked Cauliflower Bites recipes which are super low fat and oil free!!

This is pretty straightforward and super simple and even better, they are also super low fat and oil free! Enjoy!

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Baked and Battered Baby Bellas
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Baked and Battered Baby Bellas
Print Recipe
For the batter
For the breading
  1. Preheat oven to 450 and line a baking sheet with non stick foil OR parchment.
  2. In a bowl deep enough to roll the mushrooms around, mix all of the batter ingredients together until it forms into a consistency like pancake batter. You do not want this very thin. Set aside.
  3. In another bowl, mix together the breading ingredients.
  4. To clean your mushrooms, use a dry paper towel and brush off any dirt. Do not get your mushrooms wet.
  5. Dip each mushroom first in the batter, then knock any excess off.
  6. Then, put that battered mushroom into your breading bowl. Do not roll it around. Instead, cover the mushroom with the breading, then turn over and repeat. The mushrooms are fragile, so not too much touching is needed.
  7. Place directly onto your non stick foil lined pan.
  8. Bake for 10 minutes. Your mushrooms should be turning golden.
  9. Remove from the oven, flip each mushroom over and bake for an additional 5 to 7 minutes.
  10. Remove, and serve with your favorite sauce.
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