baked onion rings and stuffed mushrooms

I grocery shopped on Amazon* and I received a 6 month supply of Mary's Gone Crackers Crumbs. I've already talked about how much I love Mary's Gone Crackers and the crumbs are just ground up crackers and you can use them in place of bread crumbs.

I tried using the crumbs in two dishes.


Baked Onion Rings (oil and dairy free)


What you need:


- Vidalia onions
- 1 cup of Soy or Almond milk 
- 1/2 cup of whole wheat pastry flour (I like to use pastry flour because it is lighter than whole wheat flour. You can also use white flour)
- 2 tbs. of corn starch
- 1 tsp. of apple cider vinegar
- Mary's Gone Cracker Crumbs (or whole wheat bread crumbs. If you use Mary's gone crackers or pre-made crumbs you don't need to season)


What to do:


Set the oven to 450 degrees


Cut the onions into rings about 1/3 inch thick (I haven't received my onions goggles so I was teary eyed once again).


Combine the flour and corn starch in a bowl and whisk in the milk making sure there are no lumps.


Put crumbs in another plate and set up a dipping station.

Dip the onions in the batter, then the crumbs making sure you coat the onion ring. I recommend using a fork when taking the onion out of the crumbs to help keep the crumbs in tact on the onion.

Place on a baking sheet (make sure it is non stick if you aren't greasing the pan. I highly recommend using a Silpat or something like it. Totally worth buying one, you never have to grease a pan. Ever.).

Bake for about 8 minutes, then turn over and bake for another 6 minutes. Let sit for a minute, then enjoy.

These onion rings were super crispy, light and full of flavor. I love how they are not greasy at all and the batter isn't too heavy. 


Stuffed Mushrooms (oil-free)


What you need:


- Whole white button mushrooms stems removed but save the stems!
- Onions
- Seasonings of your choosing
- Garlic minced (optional)
- Mary's Gone Cracker crumbs (or another type of bread crumb)
- Vegetable broth

What to do:


Set your oven to 350-375 degrees

Remove stems from the mushrooms, but save them. Clean the mushroom caps with a damp cloth.

Cut the bottom (the brown dirty) part of the stems, then chop into small pieces. Chop the onions to about the same size as the mushroom stems.


Saute the mushrooms and onions in a pan using vegetable broth. Make sure to season well, but if you are using pre-made crumbs you don't have to season as much. Cook until onions are translucent, then add crumbs. let crumbs soak up any liquids. Taste the filling and season as desired. You can also add a little bit of liquid amminos (which I did) for added flavor.

Bake for about 20 min or until the cap is soft and the top is browned.

The stuffed mushrooms are packed with flavor using the crumbs. 

These dishes required a little more work than I like but if you have time, I highly recommend trying to make them.

*Grocery shopping on Amazon seems like something I can really get into. The only problem is everything they sell is in bulk and I don't really need 200 packets of ketchup or 1 gallon of ketchup.