Crumbed Mushroom Salad Recipe

Name: Crumbed Mushroom Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 slices bread (white sandwich crusts removed); ¼ cup parmesan cheese (finely grated); 1 egg; 1 tablespoon milk; 330 g portabella mushrooms (about 4 thickly sliced); vegetable oil (for shallow frying); 2 teaspoons extra virgin olive oil; 2 teaspoons balsamic vinegar; 70 g spinach (baby); 2 tablespoons pine nuts (toasted); 1 lemon (cut in wedges to serve)

Servings: persons

6 slices bread (white sandwich crusts removed)
¼ cup parmesan cheese (finely grated)
1 egg
1 tablespoon milk
330 g portabella mushrooms (about 4 thickly sliced)
vegetable oil (for shallow frying)
2 teaspoons extra virgin olive oil
2 teaspoons balsamic vinegar
70 g spinach (baby)
2 tablespoons pine nuts (toasted)
1 lemon (cut in wedges to serve)

1
Process bread and cheese until mixture resembles fine breadcrums and season with salt and pepper and transfer to a plate.
2
Whisk egg and milk together in a bowl.
3
Deip sliced mushrooms pieces, 1 at a time, in the egg mix and followed by the breadcrumb mix and transfer to a plate.
4
Pour vegetable oil into a frying pan until 1cm deeep and heat over a medium-high heat.
5
Cook mushrooms, in batches for 2 minutes each side or until golden and transfer to a plate lined with paper towel.
6
Whisk oil and balsamic vinegar together in a bowl and season with salt and pepper and then add spinach and toss to combine.
7
Serve topped with mushroom, pine nuts and lemon wedges.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 slices bread (white sandwich crusts removed), ¼ cup parmesan cheese (finely grated), 1 egg, 1 tablespoon milk, and more.

Yes, Crumbed Mushroom Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crumbed Mushroom Salad

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