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Never tried a roasted mushroom? Then you are in for a treat! Roasting most vegetables is a great way to pack in additional flavour mushrooms are no different.
These mushrooms take on a rich, smoky flavour from the paprika, which is balanced perfectly with the creamy tahini dressing. Throw in a handful of rocket, some shredded chicken or flaked fish, and top with Spiced Chilli & Lime Almonds to make a vegan keto meal out of it.
Hands-on Overall
Nutritional values (per serving)
Net carbs5.6 grams
Protein6.8 grams
Fat21.4 grams
Calories237 kcal
Calories from carbs 9%, protein 11%, fat 80%
Total carbs8.9 gramsFiber3.3 gramsSugars3.1 gramsSaturated fat3 gramsSodium605 mg(26% RDA)Magnesium38 mg(9% RDA)Potassium546 mg(27% EMR)
Ingredients (makes 3 side servings)
Roasted mushrooms:
- 400 g white mushrooms, sliced (14.1 oz)
- 3 tbsp extra virgin olive oil (45 ml)
- 1 1/2 tsp smoked paprika
- 1/2 tsp sea salt, or to taste
- 1/4 cup parsley, plus more for garnish (15 g/ 0.5 oz)
- 1 tbsp sesame seeds (9 g/ 0.3 oz)
- 2 tbsp tahini sesame paste (32 g/ 1.1 oz)
- 2 tbsp warm water (30 ml)
- 1/4 tsp sea salt
- 1/8 tsp garlic powder
- 2 tbsp fresh lemon juice (30 ml)
Instructions
- Preheat oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted). Halve the mushrooms, and add to a baking tray with the oil, paprika and salt, and stir to combine until all of the mushrooms are coated.
- Bake uncovered for 15 minutes, stirring halfway through.
- In the meantime, make the tahini dressing by combining all ingredients in a jar and shaking vigorously to combine (alternatively, whisk together in a small bowl). Optionally, add more water for a thinner consistency.
Note: The dressing will make more than you need for this dish, but makes a lovely topping for other veggies and meat.
- Remove the mushrooms from the oven, and stir through the parsley.
- Transfer to a plate, and serve topped with a drizzle of the tahini dressing, sesame seeds and extra parsley.
Ingredient nutritional breakdown (per serving)
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