Crumbed Mushroom Salad

15m
Prep Time
15m
Cook Time
30m
Ready In


"From Super Food Ideas and as part of their mushroom feature. Times are estimated."

Original is 4 servings

Nutritional

  • Serving Size: 1 (216.9 g)
  • Calories 206.2
  • Total Fat - 8.6 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 56.5 mg
  • Sodium - 282.1 mg
  • Total Carbohydrate - 25.6 g
  • Dietary Fiber - 3.9 g
  • Sugars - 4.2 g
  • Protein - 9.9 g
  • Calcium - 135.2 mg
  • Iron - 2.5 mg
  • Vitamin C - 33 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Process bread and cheese until mixture resembles fine breadcrums and season with salt and pepper and transfer to a plate.

Step 2

Whisk egg and milk together in a bowl.

Step 3

Dip sliced mushrooms pieces, 1 at a time, in the egg mix and followed by the breadcrumb mix and transfer to a plate.

Step 4

Pour vegetable oil into a frying pan until 1cm deeep and heat over a medium-high heat.

Step 5

Cook mushrooms, in batches for 2 minutes each side or until golden and transfer to a plate lined with paper towel.

Step 6

Whisk oil and balsamic vinegar together in a bowl and season with salt and pepper and then add spinach and toss to combine.

Step 7

Serve topped with mushroom, pine nuts and lemon wedges.

Tips


No special items needed.

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