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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.
Ingredients
- 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.
Nutrition (per serving)
Calories237kcal
Net Carbs5.6g
Carbohydrates8.9g
Protein6.8g
Fat21.4g
Saturated Fat3g
Fiber3.3g
Sugar3.1g
Sodium605mg
Magnesium38mg
Potassium546mg
Detailed nutritional breakdown (per serving)
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