Umami Mushroom Toasted Pumpkin Seeds

Well M’s, thank you for the distraction this last week. What a great season, now it’s time to cheer on the Blue Jays!

I have been on a mushroom kick lately, ever since I found some delicious chanterelles on a backpacking trip in September. I have been trying to add mushrooms to EVERYTHING.

I don’t think I am the only one, mushrooms have been popping in so many products the last few years.

My local grocery outlet had some shitake mushroom powder for sale so I picked that up, too. What can I add some savory mushroom powder to?? I started by adding some to my homemade bouillon powder, then to my Basil Sausage Egg Muffins and I even sprinkled a tablespoon or two in my Pumpkin Curry Sauce.

Costco sells a bag of organic sprouted pumpkin seeds that also seemed like the perfect candidate for experimenting with mushroom seasoning.

This recipe is basic; just pumpkin seeds, mushroom powder, nutritional yeast and sea salt. I mixed the pumpkin seeds with a small amount of avocado oil and then tossed them with the seasonings.

I toasted them in the oven for 12 minutes, turning them about half way through the cooking time. As soon as they started turning golden brown on the edges I pulled them out!

These turned out to be so tasty, we have been making them for a while now.

I hope you will try these for your next outdoor adventure!

Umami Mushroom Toasted Pumpkin Seeds

Try this savory mushroom seasoning on pumpkin seeds for a tasty portable protein and fiber packed snack!

Prep Time
5 minutes

Cook Time
12 minutes

Total Time
17 minutes

Course: Snack

Cuisine: Gluten Free, Paleo, Vegan

Servings: 8-1/4 cup servings

Ingredients

2 cups sprouted pumpkin seeds
2 teaspoons avocado oil
1 Tablespoon mushroom powder
1 Tablespoon nutritional yeast
1/2 teaspoon sea salt

Instructions

Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.
Mix the pumpkin seeds with the oil until coated.
Sprinkle with mushroom powder, nutritional yeast and salt and toss.
Lay the pumpkin seeds on the parchment paper in an even layer.
Place in the oven and bake for 12 minutes, stirring half way through the baking time.
Remove and let cool. Store in an air tight jar.

Notes: You could also toast these seeds up in a hot cast iron skillet for just a few minutes, they brown quickly!