Maybe it’s the pairing of Baked Shiitake “Shrimp” dipped liberally into a tart cocktail sauce that makes this meal so delicious. Then again it’s probably the fact that tastes like it’s fried. I have a weak spot for fried foods. As good as it (fried anything) tastes in my opinion, I really have to watch what I eat now that I sit behind a computer for work.
That is an entirely different topic that I can go into but I will save that for a later day. Let’s just say that as I begin to approach 40 (okay, so I have a few years but I’m closer to 40 now then 30!) my body is not as forgiving to me and is demanding more from me to maintain. I’m just not that girl who wakes up and drinks a smoothie for breakfast, eats endless salads, or snacks on apple slices when my sweet tooth is bitching at me. I wish I had that superpower. Instead I love potato chips, I carelessly slather peanut butter on my waffles in the morning, I will eventually polish that Banana Cream Pie in my fridge, slice by slice (recipe coming), and I adore a good glass of scotch. Damn you scotch, I blame this all on you!
The problem is that way of eating is no longer working for me. I was doing great until this year. Anyone else in their mid-to-late 30s developing that lower belly pouch that doesn’t budge as quickly as it used to What’s the deal with that anyway?! I have been told that it’s mainly diet-related which means change is a’comin’. Homegirl just wants to be comfortable in her jeans, ya feel me? Good thing these are baked…
Oh good grief, how did I end up here? I was happily talking about Baked Shiitake “Shrimp” and now I’m discussing belly poofs. I live a glamorous life, friends. sigh.
- 10 medium shiitake mushroom tops, sliced in half (for a more shrimp look, cut out a half moon middle)
- 1/2 c. gluten-free flour mix of choice
- 1/4 c. gluten-free beer (or soda water)
- 3/4 c. breadcrumbs (I used gf panko but use whatever you got)
- 1/4 tsp. dried basil
- 1/4 tsp. dried thyme
- 1/4 tsp. dried oregano
- 1/4 tsp. salt
- 1 Tbsp. olive oil
- Preheat your oven to 425 degrees. Line your baking sheet with parchment paper.
- In a shallow bowl, combine the flour and beer together and whisk until it makes almost like pancake batter. You can add more beer or flour by the tablespoon if needed to ensure you get the right consistency.
- Place the bread crumbs, herbs, and oil in the other dish and mix together. The oil should give the crumbs a texture like wet sand.
- Dip the mushrooms into the pancake-like coating. With a fork, transfer to the breading mixture and coat completely.
- Place onto a baking sheet until all are completed.
- Bake for 7-10 minutes until one side is nice and brown.Flip them over to bake the other side. (Welcome that heat bath!)
- Bake another 7-10 minutes or until beautifully golden brown. Cooking times will vary from oven to oven.
- Sprinkle with salt once out of the oven and while still piping hot.
- Serve with lemon wedges and cocktail sauce for dipping.
- Makes 20 "shrimp" pieces.