26 November 2018

Lemon & Black Pepper Oyster Mushrooms

Crispy, crunchy oyster mushrooms, baked to perfection with lemon & black pepper - serve up with a creamy cashew dip, or fold into a delicious wrap. With Christmas coming up, these are a great starter, table snack, even a wrap or sandwich filling, packed with flavour and such an addicting crunch!

Mushrooms are my absolute favourite and oyster mushrooms top that list - with the perfect chewy texture and savoury flavour they're such a great meat substitute. These are breaded with fresh lemon and herb crumbs and baked until super crunchy and fragrant. Because they're baked they're also so much healthier than the typical deep fried crunchy snack - boasting a healthy hit of antioxidants, B vitamins and even omega 3 from the flaxseeds, not to mention the nutrient-packed creamy cashew dip!

These mushrooms are pretty easy too - simply prep them whilst you're pre-heating the oven - dipping the mushrooms in flour, soy milk, flour, soy milk and finally the fragrant breadcrumbs. Spread out on a baking tray, spray with a little olive oil and blend the cashew dip whilst they turn golden!

Lemon & Black Pepper Oyster Mushrooms | Serves: 4 | Time: 35 mins

You'll need


Oyster Mushrooms
  • 12 Oyster mushrooms
  • 2/3 cup plain flour
  • 2/3 cup soy milk
  • 1 cup fresh breadcrumbs
  • Zest 1 lemon
  • 1 tsp lemon juice
  • 1 tsp coarse black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp flaxseed
  • 1 tsp dried Italian herbs
  • 3/4 tsp salt
  • Olive oil spray
Lemon Cashew Dip
  • Juice 1 small lemon
  • 1 cup cashews
  • 1/2 tsp salt
  • 1/3 cup water
  • 1/4 tsp coarse black pepper
To serve in wraps:
  • Mixed herb wraps
  • Baby plum tomatoes
  • Avocado
  • Mixed green leaves
  • Red cabbage
  • Mixed seeds


  1. Pre-heat the oven to 180C and line a large baking tray. 
  2. In a bowl mix the breadcrumbs, lemon zest, lemon juice, black pepper, garlic powder, onion powder, flaxseed, herbs and salt. Then pour the flour into one bowl and the soy milk into another.
  3. Take the mushrooms and dip them in the flour, soy milk, flour, back in the soy milk and then evenly coat with breadcrumbs and place on the lined baking tray. Repeat with the remaining mushrooms, spray with a little olive oil spray and bake for 15-20 minutes, until golden brown. 
  4. Meanwhile add the lemon juice, cashews, salt and water to the blender and blitz until smooth, then stir through the black pepper. 
  5. Serve the mushroom bites with the dip or make into a delicious mixed herb wrap with tomatoes, avo, greens, red cabbage, mixed seeds and the creamy cashew dip and enjoy!
Cassidy xx