Crumbed Mushroom Salad

May 30, 2023May 30, 20230 3
Crumbed Mushroom Salad: A Tasty and Nutritious Salad Recipe You'll Love
in Salad

Prep

20 min

Cook

10 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

6 slices bread ( white sandwich crusts removed )
1/4 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 )

Nutrision Information

Servings Per Recipe
4
Calories
340
Sugar
4g
Fat
26g
This Crumbed Mushroom Salad is a fresh and flavorful way to enjoy some tasty vegetables. The mushrooms are crumbed to perfection and provide a slightly nutty flavor and a lovely crunch. The salad is then finished off with a light dressing of balsamic and olive oil, adding an extra layer of deliciousness. It's a great meal for lunch or dinner, or as a side dish to any meal. With its combination of textures and flavors, you won't be disappointed with this healthy and satisfying salad!

Instructions

1.Preheat oven to 200 degree Celsius and coat a baking sheet with some cooking spray.
2.Pulse the bread in a food processor until you get fine crumbs. Transfer them into a bowl and add in the parmesan and some pepper. Mix well.
3.Whisk together an egg with milk in another bowl and season it with some salt and pepper.
4.Heat some vegetable oil in a pan over medium heat.
5.Dip the mushrooms in the egg mixture and coat them with the bread crumbs.
6.Fry them in a pan and transfer to the previous baking sheet.
7.Bake for 4-5 minutes or until crisp.
8.Put spinach in a bowl, add some balsamic and olive oil. Toss the salad gently to coat the spinach.
9.Top it with the crumbed mushrooms and sprinkle with toasted pine nuts. Serve with lemon wedges on the side.

PROS

This Crumbed Mushroom Salad is a delicious way to get more vegetables into your meals and is perfect for summer.

The spinach provides vitamin C, fiber, and iron, while the mushrooms are a great source of protein and vitamin D.

This recipe is also very quick and easy to prepare.

CONS

Frying the mushrooms can make them high in calories and fat.

Also, be careful not to overcrowd the mushrooms in the pan, or they may not cook evenly.

HEALTH & BENEFITS

The mushrooms in this recipe are an excellent source of vitamin D, which is important for immune function and bone health.
The spinach is full of fiber, which can help improve digestion, regulate blood sugar levels, and lower cholesterol.
The pine nuts provide protein and heart-healthy fats, while also being a good source of magnesium and zinc.

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