Zesty Crimini “Chicken” Nuggets

Recipe courtesy of Stephanie Wilson, RDN and Recipe Redux


When the craving for crispy chicken nuggets strikes, enjoy these crispy, baked crimini nuggets without the extra processing, added sodium, and guilt.

Prep time: 30 mins | Cook time: 14 mins | Total time: 44 mins

Serves: 4 (32 chicken nuggets)


2 cups crimini mushrooms, chopped
1 cup low-sodium black beans
½ cups sweet corn
½ jalapeno, chopped
3 cloves garlic, chopped
1 tbsp cilantro
⅓ cup green onions, chopped
1 egg
1 tbsp cumin
1 tbsp Cholula Chile Lime Hot Sauce
salt to taste
⅓ cup whole wheat flour
½ cup oats
1 cup panko bread crumbs


Preheat oven to 350 degrees.

Place mushrooms, black beans, corn, jalepeno, garlic, cilantro, and green onions into food processor. Blend until the consistency of ground beef.

Whip egg, hot sauce, cumin and salt together in medium size bowl. Add mushroom mixture, whole wheat flour, and oats to egg mixture. Mix to blend.

Place panko in shallow baking dish. Coat 1 Tbs mushroom mixture with panko and place on lightly greased baking sheet. Cook for 14 minutes, flipping half way through.

Enjoy with your favorite dipping sauce.


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