I used to love eating meaty Mexican style pork rinds that we call chicharrones but my body doesn't like the cholesterol. I was a heart attack waiting to happen. Today I make mushroom chicharrones and there's no fear of cholesterol or calorie issues. I use very little oil on these mushrooms, you don't need much. I suggest getting a spray bottle like Misto for your oil. So this little appetizer is both low in calories and low in fat. This recipe is similar to making a fakin bacon with mushrooms, however it's different because I cut it thickly to be more like a Mexican style pork rind which can be quite thick and meaty.
6 or more Large Fresh Shiitake Mushrooms
Salt to taste
Pre-heat the oven to 400 degrees Fahrenheit.
Clean and slice the mushrooms into thick chunky slices.
Toss the mushrooms with olive oil. Sprinkle salt all over the mushrooms. Put them on a well greased baking sheet.
Bake for 15 min, flip the mushrooms. Bake for another 15 min more. Keep a close eye on them. The mushrooms cooking time will vary. You will want to roast the mushrooms til they are almost crispy but still meaty.
You can eat these chicharrones alone, with a hot sauce in tacos or more.