Coconut Curry Mushrooms
These Coconut Curry Mushrooms are coated in nut crumbs and made in the air fryer! The flavorful, crunchy outer layer is so delicious and the mushrooms inside are the perfect texture! They make the perfect appetizer and also make a fun side dish too.
5 minutes
40 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 267 |
| Fat: | 18 g |
| Carbohydrates: | 16 g |
| Protein: | 14 g |
| Cholesterol: | 0 g |
| Sodium: | 791 mg |
| Fiber: | 7 g |
| Sugars: | 1 g |
| Calculated for total recipe. | |
Serves: 4-6
Ingredients
- 24 oz24 oz24 oz Baby Bella Mushrooms, cleaned
- 1 cup1 cup1 cup Kite Hill Greek Style Yogurt -Plain Unsweetened, or non dairy yogurt of choice
- 1/4 cup1/4 cup1/4 cup Almond Milk
- 4 oz4 oz4 oz Coconut Curry Nut Crumbs
- 1 tsp1 tsp1 tsp Salt
- Coconut Oil Spray
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Mix yogurt and milk in a bowl.
- Place nut crumbs and salt in another bowl, mix well.
- Spray air fryer basked with oil.
- Dip mushrooms in yogurt then roll in crumbs.
- Move to air fryer basket making sure they are not touching, will have to do in batches.
- Spray mushrooms with oil.
- Air fry 400 degrees for 20 minutes. Depending on size of mushrooms, some may take a few minutes more or less depending on size of mushroom.
- Enjoy!
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