Crumbed Mushroom Salad
Created by ImPat on November 10, 2014
- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Recipe #15788
Ingredients
- 6 bread slices (white sandwich crusts removed)
- 1/4 cup grated parmesan cheese (finely grated)
- 1 large egg
- 1 tablespoon milk
- 330 grams portabella mushrooms (about 4 thickly sliced)
- Vegetable oil (for shallow frying)
- 2 teaspoons olive oil (extra virgin)
- 2 teaspoons balsamic vinegar
- 70 grams fresh spinach (baby)
- 2 tablespoons pine nuts (toasted)
- 1 lemon (cut in wedges to serve)
How to Make
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Step 1: Process bread and cheese until mixture resembles fine breadcrums and season with salt and pepper and transfer to a plate.
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Step 2: Whisk egg and milk together in a bowl.
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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.
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Step 4: Pour vegetable oil into a frying pan until 1cm deeep and heat over a medium-high heat.
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Step 5: Cook mushrooms, in batches for 2 minutes each side or until golden and transfer to a plate lined with paper towel.
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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.
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Step 7: Serve topped with mushroom, pine nuts and lemon wedges.
Nutritional Facts
- 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