Please read the full post
on my blog to find the recipe!
This is such a quick and easy recipe for breaded mushrooms, which I almost always order when we go out to eat. They're soft and juicy inside, and crunchy on the outside, and the garlicky mayonnaise is the perfect accompaniment. They also fit in with any new year's resolutions to do with eating healthily! They're baked rather than fried, and I used extra light mayonnaise, which worked absolutely fine. They only take five minutes to whip up, so they will definitely be a new staple healthy snack in my house!
As always, comments over on my blog are hugely appreciated, and please keep checking back for more recipes! :)
Serves 2
For the breaded mushrooms:
1 large portobello mushroom
3tbsp shop-bought breadcrumbs
1tbsp grated 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.