I love making bowls like this because they turn simple leftovers into something exciting.
A little leftover rice, some crispy shrimp, and quick-pickled cucumbers come together with bold flavors that remind me of a sushi roll, without the rolling. It’s the kind of meal I pull together on busy nights when I’m craving sushi, want something fun, and need dinner on the table fast.
Why I Love This Recipe
Think about the foods that truly bring you joy.
For me, sometimes the best part of my day is those 30 minutes spent cooking and then sitting down to eat. It’s relaxing, grounding, and a break from the hustle. In a world where there’s always something to do and bills to pay, food is one of the ways I reconnect with myself.
That’s why meals like my Crunchy Sushi Roll Bowl exist. With crispy tempura shrimp and a creamy sriracha mayo drizzle, it’s one of those dinners I know I can count on to spark joy at the end of a busy day.
Why You’ll Love This Crunchy Roll Sushi Bowl
Want to make sushi rolls at home without the special tools? Make a sushi roll bowl! You will love this recipe because it is quick, easy, and totally delicious. Not only is this recipe delicious, but it’s also budget-friendly!
This recipe is like a shrimp tempura roll, but perfect for sushi lovers for a delicious sushi night at home!
Equipment You Will Need
Large bowl: Perfect for tossing the kimchi cucumbers.
Small bowl: For mixing up the sriracha mayo.
Wooden spoon or silicone spatula: To stir and combine ingredients without bruising veggies.
Wire rack: Keeps the tempura shrimp crispy after baking or frying.
Baking sheet or Air Fryer: Useful if reheating store-bought tempura shrimp in the oven or air fryer.
Sharp knife and cutting board: For slicing jalapeños, cucumbers, and herbs.
Measuring spoons: To get the sauce and seasoning ratios just right.
Craving sushi but don’t want to leave the house? Make this recipe!
Shrimp Tempura: cook according to the packaging instructions. I prefer using the air fryer. I cooked my shrimp for 10min at 400 degrees F until the shrimp was heated through and prank bread crumbs are golden brown.
Sushi Rice: I like to use sticky rice for this recipe, or other white rice for this recipe such as Jasmine rice if you prefer. I prefer a short-grain sushi rice.
Cucumber-Inspired Kimchi Salad: I used lemon pepper cucumbers from my local farmers’ market. However, you can use Persian cucumbers, English cucumbers, or even lemon cucumbers! I used a mandolin to slice the cucumbers into equal pieces.
Tip: leave the cucumber salad out at room temperate for 30min so it is a little less cold.
Spicy Sriracha Mayo Sauce: I use Hellmann’s mayo, but you could use Kewpie mayo if you have it.
Fresh Herbs: I use a mix of basil and chives from my garden. Cilantro would also pair well.
Jalapeños: sliced fresh from my garden
Sesame Seeds: I use a mix of white and black sesame seeds
Step-by-Step Instructions For Sushi Roll Recipe
Prepare the Rice
If using leftover rice, reheat gently in the microwave or on the stovetop with a splash of water. Fluff with a fork.
Tip: For a more fiber-rich base, swap in brown rice or a quinoa/rice mix.
Make the Kimchi Cucumbers
In a large bowl, toss sliced cucumbers with gochugaru, soy sauce, rice wine vinegar, and sesame oil. Let it sit for at least 10 minutes to marinate.
Tip: These can be made ahead and stored in the fridge for a quick add-in later.
Cook the Tempura Shrimp
Prepare shrimp according to package directions or fry homemade tempura shrimp until golden brown and crispy. Transfer to a wire rack to keep crunchy.
Mix the Sriracha Mayo
In a small bowl, stir together mayo, sriracha, and Thai sweet chili sauce. Thin with water if you want a drizzle-ready consistency.
Build Your Bowl
Reheat your rice with a little water or even rice vinegar.
Add rice, tempura shrimp, and cucumber salad to your bowl.
Garnish The Homemade Sushi Bowl
Top with thin-sliced jalapenos
Lots of fresh herbs.
Use an extra drizzle of soy sauce if you like, and lots of homemade sriracha mayo!
For a crispy topping, you can add toasted pink bread crumbs.
Dietitian Tips for a Balanced Bowl
Veggie Variety: Include at least one veggie; this recipe has cucumber salad, jalapeños, and fresh herbs.
Some other veggie addition possibilities include fresh sliced avocado, grated carrots, green onion, and even ingredients like cooked sweet potatoes and sautéed mushrooms.
Protein Matters: Tempura shrimp gives you a protein boost, as well as the sesame seeds. You can add even more staying power with edamame, baked tofu, or a sprinkle of hemp seeds.
Full on fiber: Staying fuller longer! My bowl is a little low on fiber, with only 1.5g. Bump up the fiber in your bowl by adding 1/2 cup edamame: +4 g, 1/2 cup shredded red cabbage or carrots: +1–2 g, or 1/2 avocado: +5 g!
Customizations for Protein and Sauce Options
Protein: I love this recipe with tempura shrimp. But also try my spicy sushi bowl recipe with my spicy crab salad or even spicy tuna salad!
I like to mix thin strips of crab sticks and mix them with mayo and sriracha. In a pinch, you could substitute the tempura shrimp with beer-battered fish.
Sriracha mayo sauce: You could add a tbsp of cream cheese for an even creamier sauce for your crunchy sushi roll bowl.
This crunchy sushi roll bowl takes everything you love about sushi—crispy tempura shrimp, seasoned rice, spicy mayo, fresh herbs, and tangy kimchi cucumbers—and layers it into an easy, weeknight-friendly meal. It’s a fun way to use leftover white rice while getting bold flavor in every bite.
Toss sliced cucumbers with gochugaru, soy sauce, vinegar, and sesame oil. Let sit for at least 10 minutes to absorb flavor.Tip: Make these ahead of time—flavor deepens as they sit in the fridge.
Prepare the Shrimp
Cook tempura shrimp according to package instructions, or fry homemade tempura shrimp until golden brown.Tip: For maximum crunch, place cooked shrimp on a wire rack instead of paper towels.
Mix the Sriracha Mayo
Stir mayo, sriracha, and sweet chili sauce together in a small bowl. Add water if you want a drizzleable consistency.
Assemble the Bowl
Start with rice as your base.Top with crispy shrimp, cucumbers, jalapeños, herbs, and sesame seeds.Drizzle generously with sriracha mayo.
Sarah Harper, MS, RD, LDN, is a flexitarian dietitian and recipe developer at The Addy Bean. Her Crunchy Sushi Roll Bowl with Tempura Shrimp highlights her approach to creating plant-forward, flavor-focused recipes that are both nourishing and approachable.
Pumpkin Chocolate Chip Cookies Stuffed with Gooey Marshmallows
This recipe is the perfect addition to your everything pumpkin recipe collection. I love to make a batch of these cookies when the season starts to change, and the leaves start to fall!
Why You Will Love This Cookie
Perfect for the season:
From pumpkin recipe season to Halloween to Thanksgiving treats, this recipe is a fall favorite! I love the smores element giving this recipe true camping vibes. Bonus: Bring this recipe to your next camping adventure in the fall!
Upgraded Chocolate Chip Cookies:
I like to call these my pumpkin s’mores cookies! These cookies will blow all the chocolate chip cookie competition out of the water.
Baking with Kids!:
This is an excellent recipe to make with kiddos! This recipe can get a little messy with kids rolling pumpkin cookie dough around little marshmallows, but it’s a fun one to get kids involved in the kitchen! Getting your kids involved in the kitchen is one of the best things you can do to get them interested in the food they are eating!
Equipment
Large Bowl: for mixing your wet and dry ingredients.
Wooden Spoon: sturdy enough for folding in the chocolate chips and marshmallows.
Hand Mixer: helps cream the butter and sugars together until light and fluffy.
Cookie Sheets: lined with parchment paper so the cookies bake evenly and release easily.
Wire Rack: essential for cooling the cookies so they stay chewy instead of soggy.
Optional but helpful: a cookie scoop for evenly sized cookies, and parchment paper or a silicone baking mat to prevent sticking.
Ingredients You Will Need
Unsalted Butter: A classic baking staple that creates rich flavor and tender texture.
White Sugar: Adds sweetness and helps the cookies spread just right.
Brown Sugar: Provides moisture and chewiness along with a hint of molasses.
Egg Yolk: Using just the yolk helps keep the cookies chewy instead of cakey.
Pumpkin Purée: Blot with paper towels to remove excess liquid for the best texture. Pumpkin adds fiber, vitamins A and C, and natural sweetness.
Vanilla Extract: Rounds out the flavors and enhances the pumpkin spice.
All-Purpose Flour: The base that gives structure to your cookies.
Baking Soda and Baking Powder: A blend that ensures a soft rise without becoming too fluffy.
Salt: Balances sweetness and brings out the chocolate flavor.
Pumpkin Pie Spice: A cozy mix of cinnamon, nutmeg, and cloves that defines pumpkin desserts.
Dark Chocolate Chips: Dark chocolate not only tastes rich but also offers antioxidants — a delicious bonus.
Marshmallows: Cut in half for gooey centers that make these cookies extra special.
Step By Step Instructions with Tips!
Step 1: Prepare the Wet Ingredients
In a large mixing bowl, cream together the unsalted butter, white sugar, and brown sugar until smooth. Add the egg yolk, blotted pumpkin purée (use paper towels to absorb excess liquid), and vanilla extract. Mix until combined. Tip: Always blot the pumpkin; it’s the secret to chewy cookies instead of cakey ones.
Step 2: Combine the Dry Ingredients
In a separate bowl, whisk the flour mixture, flour, baking soda, baking powder, salt, and pumpkin pie spice. This ensures even distribution of leavening and spices. Tip: Whisking first prevents clumps of baking soda or spice from ending up in one cookie.
Step 3: Mix the Dough
Gradually stir the dry ingredients into the wet ingredients until just combined. Use a wooden spoon or spatula to gently fold in the dark chocolate chips. Tip: Avoid overmixing once the flour is added; this can make cookies tough.
Step 4: Shape the Cookies
Scoop prepared cookie dough (about 2 tablespoons each). Flatten slightly in your palm, place half a marshmallow in the center, and fold the dough around it to seal completely. Tip: Use disposable food safe gloves for this step for easier rolling.
Tip 2: Additionally, the marshmallow does not have to be fully covered, but make sure the sides are covered to help prevent the marshmallow from oozing out. However, if that happens, it’s okay! I like the texture it creates on the sides.
Step 5: Chill the Dough
Place the unbaked cookie dough balls on a tray, cover, and refrigerate for 1–2 hours. This chill time helps control spreading and keeps the centers soft. Tip: If you’re short on time, a 30-minute chill in the freezer will still help, but longer in the fridge is better for flavor and texture.
Step 6: Bake the Cookies
Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper. Place chilled dough balls 2 inches apart and bake for 11–13 minutes, until the edges are set and the tops are lightly golden brown. Tip: Pull them out when they still look slightly underbaked in the middle; they’ll finish setting as they cool.
Step 7: Cool and Enjoy
Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. This allows them to firm up while keeping the centers gooey. Tip: Sprinkle with a little flaky sea salt while warm for an extra flavor boost.
Storage Suggestions
To keep your cookies chewy with that gooey marshmallow center, proper storage is key:
Airtight Container: Store cooled cookies in an airtight container to maintain freshness.
Room Temperature: They’ll stay soft at room temperature for up to 3 days. Keep them in a single layer if possible so the marshmallow centers don’t stick together.
Refrigerator: For longer storage, place cookies in an airtight container in the refrigerator for up to 1 week. Let them come back to room temperature before serving for the best texture.
Freezer: Freeze baked cookies in a single layer, then transfer to a freezer bag or airtight container. They’ll keep well for up to 2 months. Thaw at room temperature or warm gently in the oven for that fresh-baked feel.
More Tips for Adding Marshmallows to Pumpkin Chocolate Chip Cookies
1. Use mini marshmallows (or cut big ones in half).
A whole large marshmallow is too big and tends to melt out. Mini marshmallows (or half of a large one) give you just the right pocket of gooeyness.
2. Wrap the dough tightly around the marshmallow.
Scoop a little more than usual (closer to 2 tbsp of dough), flatten slightly in your hand, place the marshmallow in the center, and fold the dough around it.
Seal it completely; otherwise, the marshmallow will ooze out and burn.
Option to use cooking gloves or latex gloves to minimize sticking
3. Chilling
You must chill this dough before rolling. I recommend chilling in the refrigerator for at least 2 hours. But overnight is best.
Chill again after stuffing.
Once you’ve formed marshmallow-stuffed balls, pop them in the fridge for 15–20 minutes before baking. This helps prevent premature leaking.
4. Expect some caramelization.
Even if a little marshmallow peeks out, it will create chewy, toasty caramelized edges, which can actually be delicious!
Serving Suggestions
Dessert Table: A unique cookie to add to a dessert table and sure to be a crowd favorite.
Fun Halloween Treat: A perfect cookie to enjoy during pumpkin season.
Thanksgiving Dessert: Something other than Thanksgiving pie on Thanksgiving that’s just as good and easy to prep in advance
Fun with the Family: Just for fun with the family, alongside a steaming cup of hot chocolate
Recipe Variations
Chocolate: Swap the chocolate chips for white chocolate chips or use extra chocolate chips for a more chocolatey flavor
Marshmallow: Instead of cutting the marshmallow in half, use the entire marshmallow and more cookie dough for a larger cookie, or use mini marshmallows right in the dough
Butter: Instead of whipping the butter and sugar, brown the butter for more caramel-like flavor. You can use a plant-based butter alternative if you want these cookies to be dairy-free.
In a large mixing bowl, cream the butter, white sugar, and brown sugar until smooth. Add the 2 egg yolks, blotted pumpkin purée, and vanilla extract. Mix until combined.
Step 2: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
Step 3: Mix the Dough
Gradually add the flour mixture to the wet ingredients, stirring until just combined. Fold in the dark chocolate chips with a wooden spoon.
Step 4: Chill The Dough
This step is super important to ensure the cookies keep their shape! Chill the dough for at least 2 hours in the fridge.
Step 5: Shape the Cookies
Scoop about 2 tablespoons of prepared cookie dough, flatten slightly, and place half a marshmallow in the center. Wrap the dough around the marshmallow and seal completely.
Tip: Be sure the dough is really really cold for this step. I also use food safe disposable gloves to help prevent the dough from sticking to my hands.
Step 6: Chill the Dough
Place the unbaked cookie dough balls on a tray, cover, and refrigerate for 30min.
Step 7: Bake the Cookies
Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper. Arrange chilled dough balls 2 inches apart and bake for 11–13 minutes, until edges are set and tops are lightly golden brown.
Step 8: Cool and Enjoy
Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Nutrition information is automatically calculated and should be used as an estimate only. Exact values will vary based on specific ingredients and portion sizes used.
Author Bio: I’m Sarah Harper, a dietitian and recipe creator who believes fall baking should be equal parts cozy and fun. These pumpkin chocolate chip marshmallow cookies are my way of bringing gooey, spiced comfort to your kitchen.
Homemade Southwest Sauce: A High-Protein Copycat Recipe
How to make Southwest sauce that’s healthier and more flavorful than any copycat Subway chipotle version? Start with this simple, higher protein recipe.
I take simple ingredients and create your new favorite sauce you will want to put on everything. From salad dressing for salad greens and grain bowls, a spread for wraps or sandwiches or a delicious dip for breaded mushrooms or roasted veggies, this dressing is so versatile! One of my favorite applications is as a sauce for roasted sweet potatoes and baked sweet potato fries!
This sauce is healthy with 4g of protein per serving, delicious and is the perfect sauce for you to try today!
Why I Created a Healthier Version of Southwest Sauce
As a registered dietitian, I love taking popular sauces and giving them a nutritious twist. Classic Southwest Sauce is creamy and delicious, but it’s usually heavy on mayo and light on protein.
By swapping in cottage cheese, this version keeps all the smoky, tangy flavor you love while adding extra protein and a lighter texture. It’s a simple upgrade that makes your meals a little more satisfying and balanced, without losing the indulgent taste.
Three Reasons I Love This Southwest Sauce
Protein Boost: This sauce adds creaminess and extra protein from blended cottage cheese, helping you feel full and satisfied. With 24g of protein per recipe you will want to make this high protein recipe on repeat.
Meal Prep Friendly: It’s perfect to make ahead and keeps well in the fridge, ready to grab and use when you need it.
Quick and Easy: All the ingredients are easy to find and it comes together in about 5 minutes.
Sauce Tip!
Let this Southwest Sauce rest for 1 to 2 hours before serving so the flavors can blend together. It’s the same idea as letting ranch, dill pickle dip, or spinach artichoke dip sit for a bit, worth it for the best flavor. You can store this sauce in an airtight container in the refrigerator for up to 5 days.
Tools Needed
Blender, food processor, or a mini blender like a Magic Bullet
Measuring cups and spoons
I forgot to include the fresh lime!
Ingredients
This sauce is made with real-food ingredients that pack in flavor and protein without a long ingredient list.
Cottage cheese: A creamy, high-protein base that blends beautifully into a smooth sauce. I used a local PNW brand of cottage cheese Dairigold. Another one of my favorite brands is Good Culture.
Lime juice: Adds brightness and a fresh, citrusy tang.
**One of my favorite citrus hacks: If you are fresh out of limes you can swap for True Lime, 1 tbsp water + 1 packet of true lime is equivalent to 1 tbsp of lime juice.
Olive oil or avocado oil: For a smooth texture and dose of healthy fats. I love Graza Drizzle olive oil for this recipe.
Chili powder and cumin: Warm spices that give this sauce its classic Southwest flavor
Garlic powder and onion powder: For savory depth and no need to chop anything
Kosher salt (optional): Enhances all the other flavors
Adobo sauce (optional): Adds a smoky, spicy kick if you like a little heat
Water or milk (optional): Used to thin the sauce to your desired consistency
Recipe Variations
Swap cottage cheese with plain Greek yogurt for a slightly different texture
Use sour cream or mayo if you prefer a richer, tangier sauce
Add a chipotle pepper or pickled jalapeños if you want more heat
Try a splash of Worcestershire sauce for added depth of flavor
Use 1 tsp lime zest for more citrus flavor
How To Make Southwest Sauce: It is as easy a 1-2-3!
Add all ingredients to a blender or food processor.
Blend until smooth, about 15 to 20 seconds.
Taste and adjust seasonings to your liking.
**Optional: Add water or milk as needed to reach your desired consistency.
Recipe Tip: This sauce thickens slightly after chilling. If you think it is too thick after chilling you can add water or milk 1 tbsp at a time and mix until you reach your desired consistency.
Storage Suggestions
In the refrigerator, store the sauce in an airtight container or mason jar. It will keep for up to 5–7 days in the fridge. Stir before serving, as some separation may occur.
Serving Suggestions
This higher protein Southwest sauce is the kind of recipe that earns a permanent spot in your fridge. It’s creamy, smoky, and just the right amount of zippy. Here are a few of my favorite ways to use it:
Roasted Veggies: Drizzle over carrots, cauliflower, or broccoli for an easy flavor boost.
Potatoes (Any Style): Try it with baked, air-fried, or smashed potatoes for something craveable.
Grain Bowls: Spoon it over quinoa, rice, or farro with beans, greens, and roasted veggies.
Sauce for Protein: Tastes great on tofu, tempeh, grilled chicken, shrimp, or even leftover steak.
Salads: Thin it with olive oil, rice vinegar, lime juice or all three for a creamy, spicy dressing.
Sandwiches and Wraps: Spread on bread or tortillas to add flavor and moisture.
Tacos: A dollop works well with both plant-based and meat-filled tacos.
Chicken Nuggets: A fun dip for adults and kids, great with homemade or store-bought nuggets.
It’s one of those sauces you’ll start making on repeat because it pairs well with just about anything.
This creamy Southwest sauce blends cottage cheese with lime and warm spices for a higher protein drizzle, dip, or dressing that’s perfect for quick meals.
Author Bio: Sarah Harper, MS, RD, LDN, is a registered dietitian and the recipe creator behind The Addy Bean. She specializes in simple, plant-forward recipes with a nutritious twist. Sarah developed this high-protein Southwest Sauce to keep all the smoky, tangy flavor of the classic while making it a little lighter and more satisfying.
If you’re a mushroom lover, this recipe is for you. These crispy breaded mushrooms have a light, crunchy coating and a tender, savory bite. They’re made with a delicious mix of maitake and cremini mushrooms, but you can swap in your favorite type of mushrooms for a customized twist. Plus, they’re healthier than deep-fried mushrooms and easier to make with the air fryer.
My Easy Pickle Cottage Cheese dip blends cottage cheese, dill pickles, mayo, and and spices for loads of flavor. It is excellent when served with this recipe and adds 24g of protein per recipe!
Why You’ll Love These Crispy Breaded Mushrooms
More than just its excellent dip pairing, there are so many reasons why you will love to make this recipe.
Perfect Side or Delicious Appetizer
A great finger food for parties, gatherings, or game nights
Light yet satisfying, making them the perfect side dish for sandwiches, wraps, or salads, like my Green Goddess Grain Bowl.
Easy Recipe
Requires simple ingredients and a quick breading process
The air fryer does the work, giving you crispy mushrooms with minimal effort and less grease
No deep frying, no excess oil, and less mess in the kitchen when compared to traditional fried mushrooms
Versatile
Use different types of mushrooms like oyster, sliced portobello, or white button mushrooms for varied textures
Enjoy them as a snack, appetizer, or as the start in a main dish
Works with multiple dipping sauces and seasonings to suit any flavor preference
These mushrooms are crispy, flavorful, and easy to make. Serve them hot, pair them with a creamy dip, and enjoy a plant-forward snack that’s both satisfying and better for you.
Essential Tools for Crispy Breaded Mushrooms
You only need a few basic tools to make this easy, crispy recipe.
Air Fryer or Oven: An air fryer ensures the crispiest texture. If using an oven, a baking sheet and wire rack help with even cooking.
Three Shallow Bowls: For the flour mixture, soy milk slurry, and panko breadcrumbs.
Tongs or a Fork: For flipping mushrooms.
Knife and Cutting Board: For trimming cremini mushrooms; maitake mushrooms can be pulled apart by hand.
Serving Plate & Garnishes: Perfect for plating with spring greens, radishes, and lemon wedges.
Oil Mister (Optional): Some may prefer to use a light mist of oil for extra crispiness, but I did not use it in this recipe.
With these tools, making crispy, golden mushrooms is quick, easy, and with less mess.
Ingredients You’ll Need
These crispy breaded mushrooms are a delicious plant-forward alternative to fried chicken. They’re crunchy on the outside, tender on the inside, and packed with umami flavor.
This recipe features maitake mushrooms (also called hen-of-the-woods) and cremini mushrooms, but oyster mushrooms work well too. Unsweetened soy milk acts as a dairy-free binder, while panko breadcrumbs create a light and crispy texture.
For the Mushrooms:
8 oz mixed mushrooms (maitake/Hen-of-the-Woods and cremini; oyster mushrooms also work)
½ cup all-purpose flour: Helps the coating stick and creates the first layer of crispiness.
1 cup unsweetened soy milk: A high-protein, dairy-free binder that keeps the coating light. You might need a little more depending on the size of your mushrooms.
½ tsp garlic powder: Adds savory depth to the breading.
½ tsp smoked paprika: Provides a subtle smoky flavor that enhances umami.
½ tsp salt: Enhances the natural flavors of the mushrooms.
½ tsp black pepper: Adds a hint of spice and warmth.
1 ½ cups panko breadcrumbs: Creates an ultra-crispy, golden crust.
Cooking spray or neutral oil (avocado or olive oil): Helps the mushrooms crisp up in the air fryer.
To Serve (Optional):
Spring greens (arugula or baby lettuce): Adds a fresh, slightly peppery contrast.
Thinly sliced radishes: Provides crunch and a pop of color.
Lemon wedges: A squeeze of lemon brightens up the flavors.
Step-by-Step Instructions for Crispy Breaded Mushrooms
Prep the Breading Station
Here is my three step set up for dredging:
Bowl 1 (Dry Mix): Combine flour, garlic powder, smoked paprika, salt, and black pepper in a shallow dish.
Bowl 2 (Slurry): Whisk together soy milk and 2 tablespoons of the seasoned flour to create a light batter.
Bowl 3 (Crunchy Coating): Place panko breadcrumbs in a separate shallow dish.
Double Dredge the Mushrooms
Lightly toss mushrooms in the seasoned flour, coating all sides.
Dip each piece into the soy milk slurry, ensuring full coverage.
Press into panko breadcrumbs, coating generously.
Repeat the slurry + panko step to build an extra-crispy exterior.
Air-Fry Until Golden & Crispy
Preheat air fryer to 400°F (200°C).
Arrange mushrooms in a single layer in the air fryer basket. Work in batches if needed.
Lightly spray with cooking oil for even crisping.
Air-fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.
Serve & Enjoy
Plate the crispy cooked mushrooms over spring greens, top with thinly sliced radishes, and serve with lemon wedges, your favorite sauces, or simply with sour cream.
Dietitian Tip: Pair with Tangy Pickle Remoulade for a high-protein, creamy dipping sauce that balances out the crunch.
Delicious Recipe Variations & Customizations For Air Fryer Fried Mushrooms
This recipe is versatile and easy to customize based on dietary preferences and ingredient availability. Whether you need a gluten-free option or want to experiment with different mushroom varieties, here are some simple swaps to try.
Make It Gluten-Free
For a fully gluten-free version, make the following substitutions:
Flour: Use a gluten-free all-purpose flour blend instead of regular flour. Rice flour or chickpea flour also work well for a light, crispy texture.
Panko Breadcrumbs: Swap traditional panko for gluten-free panko or crushed gluten-free cornflakes for extra crunch.
Switch Up the Mushrooms
This recipe features maitake (hen-of-the-woods) and cremini mushrooms, but different varieties can change the texture and flavor:
Oyster Mushrooms: Meaty and delicate, they air fry up beautifully.
Portobello Mushrooms: Slice into strips for a heartier, steak-like version.
White Button Mushrooms: A mild, budget-friendly alternative.
Adjust the Seasoning
For a different flavor profile, try adjusting the seasoning:
Spicy: Add ¼ teaspoon cayenne pepper or a pinch of red pepper flakes to the flour mix.
Herbaceous: Mix in ½ teaspoon dried oregano, thyme, or Italian seasoning for an herby twist.
Cheesy Flavor: For a dairy-free cheesy flavor, stir 1–2 tablespoons of nutritional yeast into the breadcrumbs. It adds a savory boost along with extra protein and B12.
Bake Instead of Air-Fry
If you don’t have an air fryer, the mushrooms can be baked in the oven:
Preheat oven to 425°F (218°C).
Arrange mushrooms on a lined baking sheet, spacing them out evenly.
Lightly spray with oil to promote crispiness.
Bake for 18-22 minutes, flipping halfway through, until golden brown and crispy.
For a high-protein dip, pair these crispy mushrooms with Tangy Pickle Remoulade made with blended cottage cheese.
Serving Suggestions for Air-Fried Breaded Mushrooms
These crispy breaded mushrooms are best served hot, straight from the air fryer, with plenty of flavorful remoulade and fresh garnishes. Whether you’re enjoying them as an appetizer, snack, or part of a meal, here are some of the best ways to serve them.
With a Dipping Sauce
A great dipping sauce enhances the crispy texture and adds extra flavor. Try pairing them with:
Tangy Pickle Remoulade: A creamy, protein-packed dip made with blended cottage cheese and pickles
Garlic Aioli: A smooth and garlicky option for a rich, savory contrast
Spicy Sriracha Mayo: Adds heat and creaminess
Classic Ranch Dressing: A cool and herby dip that balances the crispiness
As a Light Meal or Salad Topper
For a fresh and balanced dish, serve the crispy mushrooms over a bed of greens with crisp, vibrant toppings:
Spring greens (arugula, baby lettuce, or mixed greens) for a peppery bite
Thinly sliced radishes for crunch and color
Lemon wedges for a bright, citrusy finish
As a Sandwich or Wrap Filling
Use these crispy mushrooms as a plant-forward alternative in sandwiches and wraps:
In a warm pita with greens, cucumbers, and a drizzle of remoulade
Stuffed into a baguette with shredded lettuce and pickled onions
Wrapped in a tortilla with slaw and a spicy mayo drizzle
As a Side Dish for a Larger Meal
These mushrooms can complement a variety of main courses:
Served alongside roasted vegetables or a grain-based dish like my Breaded Mushroom Po-Boy Grain Bowl.
As a side for a veggie burger or grilled protein such as tofu or chicken.
Paired with sweet potato fries and roasted broccoli or crispy roasted and smashed potatoes and a light salad.
For the best texture, serve immediately while they’re hot and crispy. If needed, reheat in an air fryer for a few minutes to restore crispiness.
Best Storage Tips for Leftover Crispy Mushrooms
Crispy mushrooms are best enjoyed fresh, but if you have leftovers, proper storage can help maintain their texture and flavor. Let them cool completely before storing to prevent steam from making them soggy.
Refrigeration: Store leftovers in an airtight container lined with a paper towel to absorb excess moisture. Keep them in the fridge for up to 2 days for the best texture.
Reheating: To restore crispiness, avoid the microwave—it will make them soft. Instead, reheat in the oven or air fryer at 375°F for 5–7 minutes until crispy again.
Freezing: While possible, freezing is not ideal as the mushrooms may lose their crispness. If you do freeze them, for best results, use a single layer on a baking sheet before transferring to a freezer-safe container. Reheat from frozen in an air fryer or oven to help regain some crunch.
Pro Tips for Extra Crispiness
Getting that perfect golden, crunchy coating is all about technique. Here are some expert tips to maximize crispiness:
Opt for Panko Breadcrumbs: Regular breadcrumbs work, but panko bread crumbs creates a lighter, crispier texture that stays crunchy longer.
Double-Coat for Extra Crunch: For a thicker, crunchier crust, dip mushrooms in the breading mixture twice, letting the first layer sit for a few minutes before repeating.
Preheat the Oven or Air Fryer: A hot cooking surface helps crisp up the coating immediately, preventing sogginess.
Don’t Overcrowd the Pan: Spacing out the mushrooms ensures air circulates around each piece, promoting even crisping.
Flip Halfway Through Cooking: Whether baking or air frying, flipping the mushrooms midway ensures both sides crisp up evenly.
These crispy, golden-breaded mushrooms are baked or air-fried to perfection and paired with a tangy pickle remoulade. Light, crunchy, and full of savory flavor!
8ozmixed mushrooms, torn or sliced into bite sized piecesmaitake/Hen-of-the-Woods and cremini; oyster mushrooms also work
Flour Mixture
½cupall purpose flour
½tspgarlic powder
½tspsmoked paprika
½tspkosher salt
½tspcracked black pepper
Batter
1cupunsweetened soy milk
Panko Breading
1½cupsPanko Breadcrumbs
Instructions
Prep the Breading Station
Set Up Three Bowls For Dredging:Bowl 1 (Dry Mix): Combine flour, garlic powder, smoked paprika, salt, and black pepper in a shallow dish.Bowl 2 (Slurry): Whisk together soy milk and 2 tablespoons of the seasoned flour to create a light batter.Bowl 3 (Crunchy Coating): Place panko breadcrumbs in a separate shallow dish.
Double Dredge the Mushrooms
-Lightly toss mushrooms in the seasoned flour, coating all sides.-Dip each piece into the soy milk slurry, ensuring full coverage.-Press into panko breadcrumbs, coating generously.-Repeat the slurry + panko step to build an extra-crispy exterior.
Air-Fry Until Golden & Crispy
-Preheat air fryer to 400°F (200°C).-Arrange mushrooms in a single layer in the air fryer basket. Work in batches if needed.-Lightly spray with cooking oil for even crisping.-Air-fry for 10-12 minutes, flipping halfway through, until golden brown and crispy. Mushrooms are done when golden brown and crispy, with a tender inside.
Notes
Nutrition information is an estimate and may vary based on ingredients used. Cooking times may differ depending on your air fryer, oven, or mushroom size. Adjust as needed.
How To Make Easy Cucumber Chips: A Refreshing Healthy Snack
Cucumber Chips are so fun to make while also being nutritious and delicious. They are a fun low-carb snack and a good use of lots of leftover cucumbers from those cucumber plants you might have bustling with backyard cucumbers!
I recently purchased a food dehydrator to make my MREs (Meals Ready to Eat) for backpacking and camping adventures. I have been having a blast making my MREs, but also other food items like watermelon jerky, dried cherries (it’s cherry season), and now dehydrated cucumbers!
Now it is time to make dehydrated cucumber chips!
Quick Question, Can I Put Cucumbers in a Dehydrator?
Yes! Dehydrated cucumbers are an excellent chip replacement, a fun new salad topper, or ground up into a healthy seasoning. The flavor of the fresh cucumbers is intensified with the use of the dehydrator which makes for refreshing and flavorful chips.
Why I Made This Recipe
Jacob and I enjoy backpacking and camping and I love to make my homemade MREs. While it is easy to find minute rice at the store, items like dehydrated vegetables, beans, and lentils are a bit harder to find and can be a bit pricy.
Not only is my dehydrator used for MRE making but I am also preserving fruits and veggies from my garden and the local foods purchased from nearby farms.
I also enjoy making this recipe when I have an abundance of cucumbers in my garden!
What to do with Dehydrated Cucumbers
Serve as vegetable chips, a lovely potato chips replacement. Try them dipped in ranch or sour cream.
A Crunchy salad, grain bowl, salad topper
Pulverize into cucumber powder and add to onion powder, garlic powder, chili powder, garlic salt or sea salt, and pepper. Use this seasoning mix with meat or other proteins
Whisk into a vinaigrette with citrus or vinegar and olive oil.
Equipment
To make perfectly crisp dehydrated cucumber chips in the air fryer, you don’t need much—just a few simple tools:
Air Fryer with Dehydrate Setting (or Low Temperature Control): A model that goes down to around 120–150°F works best.
Sharp Knife or Mandoline Slicer: For consistently thin slices are key to even dehydration.
Cutting Board: For stability and safety while slicing
Parchment Paper or Air Fryer Liners (optional): Helps prevent sticking and makes cleanup easier.
Storage Container: Once your chips are fully dried and cooled, keep them in an airtight container or glass jar to maintain crispness. I’d recommend also using food grade oxygen absorbers just to make sure no moisture gets in there.
Ingredients
English Cucumber: Use any other cucumber you might have, andcut it into thin slices.
Salt (optional)
How to Make This Recipe
Prep The Cucumbers
Wash the cucumbers. You may leave the skin on or peel it depending on your preference. Slice the cucumber into thin, even slices. You may use a mandolin or a sharp knife to achieve consistent thickness. Aim for slices 1/8 to 1/4 inch thick. At this time, you have the option to add salt to the “chips” for flavor.
Dehydrate the Cucumbers
Arrange the cucumber slices in the dehydrator. Lay the cucumbers out in a single layer so they are not overlapping.
Set the dehydrator temperature to around 130°F. Let the dehydrator run for 8-10 hours. The exact time depends on the thickness of the cucumber slices, humidity, and dehydrator model.
The cucumber chips are ready when they are completely dry and crisp. They should easily snap when bent. If they still feel pliable, dehydrate for longer.
Storage Suggestions
Once fully dehydrated let the cucumber chips cool down to room temperature, then store them in an airtight container. They should stay fresh for several weeks if properly stored.
When stored in an airtight container or a resealable plastic bag in a cool, dry, and dark place. Dehydrated cucumbers can remain fresh and retain their quality for several months. The excess moisture from the chips in the dehydration process.
Are dehydrated cucumbers good?
Dehydrated cucumbers are good. They have a crunchy texture, and intense flavor, and are a healthy snack with a refreshing crispy texture. However, taste preferences are individualized and while some individuals enjoy them others may not.
How do you prep cucumbers for dehydration?
To prepare cucumbers for dehydration you must keep three things in mind.
Choose: Choose fresh firm cucumbers with smooth skin. Avoid cucumbers that are overripe, bruised, or have soft spots.
Wash: Rinse the cucumbers under cool running water to remove dirt or residue. You have the option to use a vegetable brush to gently scrub the skin if planning on keeping the skin on.
Slice: Using a mandolin slicer or a sharp knife, slice the cucumbers. Each slice should be about ⅛ to ¼ inch thick. The uniform thickness of the slices ensures even dehydration.
What else can I use a dehydrator for?
You can make homemade fruit roll-ups, crunchy snacks like apple chips, strawberry chips, and of course cucumber chips, and you can make your backpacking meals! I love to make backpacking meals with leftover veggies and fruit from the farmer’s market or my garden.
Like This Dehydrated Cucumber Recipe? Try These Too!
Wash the cucumbers. You may leave the skin on or peel it depending on your preference.
Slice the cucumber into thin, even slices. You may use a mandolin or a sharp knife to achieve consistent thickness. Aim for slices 1/8 to 1/4 inch thick.
Optional to add salt a this time to the "chips" to season.
Dehydrate the Cucumbers
Arrange the cucumber slices in the dehydrator. Lay the cucumber out in a single layer so they are not overlapping.
Set the dehydrator temperature to around 130°F. Let the dehydrator run for 6 to 10 hours. The exact time depends on the thickness of the cucumber slices, humidity, and dehydrator model.
The cucumber chips are ready when they are completely dry and crisp. The should easily snap when bent. If they still feel pliable, dehydrate for longer.
Once fully dehydrated let the cucumber chips cool down to room temperature, then store in an airtight container. They should stay fresh for several weeks if properly stored.
Author Bio: Sarah Harper, MS, RD, LDN, is a registered dietitian and recipe developer at The Addy Bean. She creates plant-forward, approachable recipes and has tested countless dehydrator snacks—so you can count on her tips for perfectly crispy cucumber chips.
Healthy Baked Beans Casserole with Mushrooms and Peppers (Easy + Vegetarian)
This is a one-pot recipe you will want to make for all your BBQs and cookouts. I love to make different variations of this recipe depending on what i have on hand at the time but the base is relatively the same.
I’ll even make my life even easier by using a coupld of cans of baked beans with a couple cans of regular beans to avoid making the beans completely from scratch.
I’ll show you how to make this begining to end, including how to make the baked beans, but I will tell you where you can use short cuts as well.
Why You Will Love This Recipe
No Meat – this recipe is a high protein vegetarian recipe. It can be a main dish or a side to something else.
Uncomplicated recipe – this comes together in one bowl and is baked
Whole Foods – you know all the ingredients going into this dish
Veggie Focused – this dish is loaded with fiber and nutrient-packed veggies
Fiber Packed – With 15g of protein per serving, you can feel good about hitting your daily fiber goals! Recommended fiber goals are 25-30g per day.
High Protein Side or Main – This dish has 16g of protein per serving that’s 96g of protein in the entire dish.
Not too sweet – this dish controls the amount of sweetness added to the dish. I prefer my beans on the savory side, with a hint of sweetness. Add more or less sugar to your liking.
Versatile – I love that this dish is flexible on bean variety, veggies type, herbs used, and the amount of flavors added. Bump up or tone down the heat by adjusting the jalapenos too.
Tools You’ll Need
Instant Pot (or other pressure cooker): For cooking dried beans quickly and evenly.
Casserole dish (9×13 or similar): To bake the beans until bubbly and caramelized. (Optional)
Chef’s knife + cutting board: For chopping onions, mushrooms, peppers, garlic, and herbs.
Wooden spoon or spatula: For stirring beans and vegetables without scratching your pan.
Measuring cups + spoons: To keep seasoning balanced.
Colander: For draining cooked beans.
💡 Tip: If you’re using canned beans, you can skip the Instant Pot and colander.
💡 Tip: Use the Cast Iron Braiser for an all-in-one type recipe with less clean up!
Ingredients In This Recipe
Beans: Use dried black, pinto, or navy beans for the best flavor and texture (cooked in the Instant Pot). If you’re short on time, canned beans are a great option, just drain and rinse before using.
Tomatoes: Fresh tomatoes add brightness when in season, while canned diced tomatoes give you consistency year-round. Either works well here.
Fresh Aromatics: Onion and garlic provide the savory backbone of this recipe, along with natural plant compounds that support health.
Vegetables: Mushrooms, bell peppers, and jalapeños add color, fiber, and antioxidants.
Herbs & Spices: A bay leaf and rosemary sprig infuse the beans as they cook. Finish with salt and pepper to taste. Option to include more herbs to your liking especially as a garnish. I love cilantrol, chives, and parsley as a garnish for this dish.
Olive Oil: Used for sautéing, it contributes heart-healthy fats and rich flavor. Use a different oil if you prefer. I love the algae oil by algea cooking club. It has a high smoke point and tastes oh so buttery.
Step By Step Instructions with Tips and Shortcuts
Cook the Beans (Instant Pot)
Add rinsed black, pinto, or navy beans to the Instant Pot with a bay leaf, rosemary sprig, and 6 cups water.
Cook on High Pressure: 25 minutes for black beans, 28 minutes for navy beans, or 30 minutes for pintos. Let the pressure release naturally for 15 minutes.
Drain, discard aromatics, and set beans aside.
💡 Shortcut: No time to cook beans? Use three 15-oz cans of drained and rinsed beans instead.
Sauté the Vegetables
In a large skillet or Dutch oven, heat a drizzle of olive oil over medium heat.
Add the onion and cook until softened, about 5 minutes.
Stir in mushrooms, bell peppers, and jalapeños; cook another 7–8 minutes, until tender and the mushrooms release their liquid.
Add garlic and cook for 1 minute more.
💡 Tip: Dice veggies the day before to save prep time.
Make the Sauce
Stir in diced tomatoes (fresh or canned), ketchup, brown sugar, vinegar, smoked paprika, mustard, salt, and pepper.
Simmer 5–10 minutes until slightly thickened and flavors meld.
Taste and adjust: add more sugar for sweet, vinegar for tang, or jalapeño for heat.
💡 Shortcut: If you’re using canned beans, simmer the sauce a little longer (8–10 minutes) so the flavors really pop.
Combine with Beans
Stir in the cooked (or canned) beans until everything is evenly coated.
Bake
Transfer mixture to a greased casserole dish.
Bake at 350°F (175°C) for 30 minutes, until bubbly and lightly caramelized on top.
💡 Tip: If you’re short on time, you can skip the oven and simmer everything together on the stovetop for 10–15 minutes.
How to Serve this recipe
I prefer this as a main dish for an easy plant-based meal. I garnished with a little sliced jalapeño, fresh chopped herbs, and a drizzle of my Whipped Herb Cottage Cheese Sauce for more herby flavor!
Try this in other ways too:
A Side with a protein or vegetarian protein
Served over crust bread as beans on toast at brunch
A high fiber, protein-packed snack
How would you serve this dish?!
Storage Suggestions
Refrigerator: Store leftovers in an airtight container for up to 4–5 days. The flavors actually deepen after a day or two, making this dish even better for meal prep.
Freezer: Cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm on the stovetop over medium heat, adding a splash of water or broth if the beans seem too thick. You can also reheat individual portions in the microwave.
💡 Tip: Divide into single-serve containers before freezing for easy grab-and-go meals.
large skillet or cast iron braiser perfect for sautéing and baking.
chefs knife and cutting board
measuring cups and spoons
wooden spoon or silicone spatula
colander
Casserole dish or use your cast iron braiser
Ingredients
32ozbeans (pinto, black, navy)
1tbspolive oil
1onion, chopped
8ozmushrooms
1bell pepper chopped
2jalapenos
3clovesgarlic, minced
Baked Bean Casserole Sauce
15ozcanned diced tomatoes
¼cupcoconut sugar
¼cupketchup
2tbspapple cider vinegar
1tsp smoked paprika
1tspdijon mustard
½tspkosher salt
¼tspcracked black pepper
Instructions
Beans
If using canned: rise and drain beansIf using dried: In an instant pot, place 6 cups water along with dried beans, bay leaf, and rosemary sprig. Cook beans according to cook time.Black Beans: High Pressure for 25min let pressure release naturally for 15min.Pinto Beans: High Pressure for 30min let pressure release naturally for 15min.Navy Beans: High Pressure for 28min let pressure release naturally for 15min.
Sautee Veggies
In a large skillet, heat olive oil.
Add onions and cook until softened (about 5min)
Add mushrooms, peppers, and jalapeños and cook until tender. (about 8min)
Add garlic and cook for 1 minute
Make The Sauce
Add tomatoes, ketchup, coconut sugar, mustard, vinegar, smoked paprika, salt, and pepper in a blend. Blend until smooth.
Combine with Beans
Combine 32 oz beans of choice with the sauce and veggies until well coated.
Bake
Transfer to a greased casserole dish. Tip: Sautee veggies in a dutch oven, mix, and baked everything from that pan. Bake at 350°F (175°C) for 30 minutes until bubbly and slightly caramelized.
About the Author Sarah Harper, MS, RD, LDN, is a registered dietitian and food blogger at The Addy Bean. She creates approachable, plant-forward recipes that balance flavor, health, and sustainability. With over a decade of nutrition experience, Sarah helps readers enjoy more vegetables in everyday meals—without giving up the foods they love.
