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Zesty Crimini "Chicken" Nuggets

Zesty Crimini "Chicken" Nuggets

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


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


  1. Heat oven to 350 degrees F.
  2. Place mushrooms, black beans, corn, jalapeno, garlic, cilantro, and green onions into food processor. Blend until the consistency of ground beef.
  3. 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.
  4. Place panko in shallow baking dish. Coat 1 tablespoon mushroom mixture with panko and place on lightly greased baking sheet.
  5. Bake for 14 minutes, flipping halfway through.
  6. Enjoy with your favorite dipping sauce.

Prep time: 30 min | Cook time: 14 min | Serves: 4 (32 chicken nuggets)

Recipe courtesy of Stephanie Wilson, RDN and Recipe Redux.

Recipe and photo credit:


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