Mushroom Chips with Smoky Shallot Dip

A shareable paleo plate! For the best results, use fresh oyster mushrooms.

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  • Makes: 4 servings
  • Serving Size: ? cup mushrooms + 2 Tbsp. dip
  • Prep: 25 mins
  • Bake: 30 mins 400°F
  • Cool: 5 mins

Mushroom Chips with Smoky Shallot Dip

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Directions

  1. Preheat oven to 400 degrees F. Place a wire rack on a large baking sheet. In a large bowl combine first four ingredients (through cayenne pepper). Add mushrooms; toss to coat. Spread mushrooms on rack.
  2. Bake about 35 minutes or until mushrooms are brown, sizzling, and slightly crisp. Cool 5 to 10 minutes (mushrooms will crisp as they cool). Serve with Smoky Shallot Dip.

Smoky Shallot Dip

Directions

  1. In a small bowl combine Paleo Mayonnaise, shallot, thyme, and paprika. Cover and chill until ready to serve.
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Nutrition Facts (Mushroom Chips with Smoky Shallot Dip)

  • Per serving:
  • 301 kcal ,
  • 30 g fat
  • (9 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 16 g monounsaturated fat ),
  • 19 mg chol. ,
  • 276 mg sodium ,
  • 8 g carb. ,
  • 3 g fiber ,
  • 2 g sugar ,
  • 5 g pro.
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