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    Home » Recipes by Meal Type » Vegetarian Side Dishes

    Jan 2, 2012 · Modified: Apr 16, 2013 by Becca Heyes · This post may contain affiliate links · 1 Comment

    Breaded portobello mushrooms with easy garlic mayonnaise

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    One thing I enjoy doing is recreating dishes that I often order when I go out to eat - and if there are garlic breaded mushrooms on a menu, you can almost guarantee that I'll order them. One of my favourite vegetables, covered in crispy breadcrumbs and then dipped in creamy garlic mayonnaise? It couldn't really get any better. Here's a healthy version - these breaded mushrooms are baked rather than deep fried, so there's no guilt whatsoever, espcially if you use extra light mayonnaise like I did. One mushroom makes quite a few pieces too, so it costs almost nothing (in terms of cost / ingredients / time) to whip up a batch of these. These are almost certainly going to become a staple snack in my house!
     
    These are so simple to make, and the result is incredible - soft, juicy mushrooms with a crispy coating. You could add any of your favourite herbs or spices to the breadcrumbs to make these different every time - I used some paprika to add a little heat, and it worked perfectly with the creamy garlicky mayonnaise.

     

    Breaded portobello mushrooms with easy garlic mayonnaise
     
    Recipe adapted from A Cozy Kitchen
     
    Serves 2
     
    For the breaded mushrooms:
    1 large portobello mushroom
    3tbsp shop-bought breadcrumbs
    1tbsp grated vegetarian parmesan cheese
    1tsp paprika
    Black pepper
    Salt
    1 egg
     
    For the garlic mayonnaise:
    3tbsp mayonnaise (I used extra light)
    1 clove garlic
    Black pepper
    Salt
     
    Preheat the oven to 200°C (Gas Mark 6 / 400°F).
     
    Slice the mushroom into slices, around half a centimetre thick.
     
    In a bowl, lightly beat the egg. In a separate bowl, combine the breadcrumbs, parmesan, paprika, and salt and pepper.
     
    Dip each slice of mushroom in the egg, and then into the breadcrumb mixture. Lay them out on a lightly greased baking tray, and bake for around 15 minutes, until the mushroom is soft.
     
    If necessary, place the tray under a hot grill for 2 minutes each side, until the breadcrumbs are crispy and browned. Serve hot with the garlic mayonnaise.
     
    For the easy garlic mayonnaise:
     
    Finely chop the garlic and add the salt. Using the back of a spoon or a pestle and mortar, form a paste, and season with a little black pepper. Gently stir this through the mayonnaise.

     

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    1. Jenny @ Savour the Senses says

      January 03, 2012 at 6:29 pm

      I have been trying to eat mushrooms more (they are one of the few foods I don't really like) and this looks like the PERFECT way to eat them! =)

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

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