Are you a vegetarian looking for a schnitzel alternative which isn't breaded tofu? How about button mushrooms? It's a great way to use any leftover mushrooms, and because they're oven‑roasted rather than fried, the calories and fats are lower, too.
Nutrition (1 serving)
- 323 kcal
- 53 g carbohydrates
- 6 g fats
- 14 g protein
Per 4 portions
- 500 g Portobello mushrooms
- 100 g plain flour
- 2 eggs
- 150 g breadcrumbs
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic granules
- 1 tsp sweet paprika
- olive oil spray
Instructions
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Preheat the oven to 200 °C and line a baking tray with baking paper.
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Wash the mushrooms and separate the caps and stems. We'll only be coating the caps.
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In a bowl, mix flour, salt, ground black pepper, garlic granules and paprika. In a separate bowl, whisk eggs. Add breadcrumbs to a third bowl.
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Dip each mushroom in flour, then the eggs and finally in the breadcrumbs.
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Transfer the coated mushrooms to the tray and lightly spray each with olive oil.
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Bake in the preheated oven for 15‑20 minutes, or until the mushrooms are crunchy and golden.
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Serve immediately, with your favourite sauce or dip.
