Nonstick Cooking Spray
\n1\/2 lb. large Mushrooms<\/p>\n
Preheat the oven to 250 degrees. Coat a large baking sheet with cooking spray and set aside. Using a sharp knife (a mandolin or v-slicer makes this much easier), slice the mushrooms very thin, then transfer to a baking sheet, arranging the slices in a single layer. Bake uncovered for 2 1\/2 – 3 hours or until crisp and completely dry.<\/p>\n
I personally use nonstick “release” foil and don’t coat it with cooking spray. Instead I spray it ON the mushrooms once they are lined on the pan and then sprinkle them with a little salt free lemon pepper and some garlic powder.<\/p>\n
Yield: 2 cups
\nServing Size: 1\/2 C.<\/p>\n
Calories: 16
\nFat: 0g
\nFiber: 1g<\/p>\n
Notes: Don’t expect to be able to pick these up and eat them like potato chips. Mushrooms have a lot of water and as you cook them it evaporates, and they shrink to 1\/3 or even 1\/4 of thier starting size. I use these to add a little crunch to a salad instead of croutons or maybe to top a bowl of soup.<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"
Nonstick Cooking Spray 1\/2 lb. large Mushrooms Preheat the oven to 250 degrees. Coat a large baking sheet with cooking spray and set aside. Using a sharp knife (a mandolin or v-slicer makes this much easier), slice the mushrooms very thin, then transfer to a baking sheet, arranging the slices in a single layer. Bake uncovered for 2 1\/2 – 3 hours or until crisp and completely dry. I personally use nonstick “release” foil and don’t coat it with cooking…<\/p>\n