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EatSmarter exclusive recipe

Roasted Portobello Mushrooms

with Cucumber and Potato Salad

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Roasted Portobello Mushrooms
480
calories
Calories

Roasted Portobello Mushrooms - A delicious vegan alternative to Wiener Schnitzel

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Print
easy
Difficulty
1 hr 20 min.
Preparation
Nutritions
1 serving contains
Fat22 g
Saturated Fat Acids2.7 g
Protein16 g
Roughage13 g
Sugar added2 g
Calorie480
Carbohydrates/g52
Bread exchange unit4.5
Cholesterol/mg0
Uric acid/mg262
Vitamin A/mg0.2
Vitamin D/μg6
Vitamin E/mg4.3
Vitamin B₁/mg0.5
Vitamin B₂/mg1.3
Niacin/mg19.6
Vitamin B₆/mg0.7
Folate/μg128
Pantothenic acid/mg6.7
Biotin/μg40.1
Vitamin B₁₂/μg0
Vitamin C/mg51
Potassium/mg1,801
Calcium/mg111
Magnesium/mg97
Iron/mg5.3
Iodine/μg68
Zinc/mg2.7
Recipe development: EAT SMARTER
Ingredients
Preparation

Ingredients

for 2 servings
14 ounces
1
Cucumber (300 grams)
1
1 tablespoon
2 tablespoons
2 tablespoons
½ bunch
1
3 sprigs
6 tablespoons
Breadcrumbs (preferably whole-grain)
2 tablespoons
4
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Preparation

Kitchen utensils

1 Pot, 1 Baking sheet, 1 Bowl, 1 Small bowl, 1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Mandoline, 1 Wooden spoon, 1 Skillet, 1 Slotted spatula, 1 Sieve, 1 Fork, 1 Fine grater, 1 Large knife

Preparation steps

Step 1/10
Roasted Portobello Mushrooms preparation step 1

Scrub and rinse potatoes. Cook in salted, boiling water for about 20 minutes. Drain and rinse with cold water to stop cooking. Rub off skins and let cool.

Step 2/10
Roasted Portobello Mushrooms preparation step 2

Meanwhile, peel and thinly slice cucumber. Season lightly with salt and let stand 15 minutes.

Step 3/10
Roasted Portobello Mushrooms preparation step 3

Peel onion and cut into small cubes.

Step 4/10
Roasted Portobello Mushrooms preparation step 4

Drain cucumber slices. In a bowl, mix together onion, mustard, vinegar, salt, pepper and a little sugar. With a fork, whisk in oil until emulsified. Mix in cucumber slices.

Step 5/10
Roasted Portobello Mushrooms preparation step 5

Slice potatoes and gently fold into cucumber mixture. Let marinate 15 minutes.

Step 6/10
Roasted Portobello Mushrooms preparation step 6

Rinse salad burnet, shake dry, and remove stems. Gently fold into the salad.

Step 7/10
Roasted Portobello Mushrooms preparation step 7

Rinse lemon in hot water and finely zest half of the peel. Rinse parsley, remove stems and chop leaves coarsely. In a bowl, mix together zest, parsley, breadcrumbs and 1/2 teaspoon olive oil. Season with salt and pepper.

Step 8/10
Roasted Portobello Mushrooms preparation step 8

Clean mushrooms. Slice off stems and remove gills, if desired.

Step 9/10
Roasted Portobello Mushrooms preparation step 9

Heat the remaining olive oil in a pan. Sauté the mushrooms over high heat until browned on all sides. Season with salt and pepper.

Step 10/10
Roasted Portobello Mushrooms preparation step 10

Transfer mushrooms to a baking sheet and sprinkle with breadcrumbs. Bake in preheated oven at 200°C (fan 175°C, gas mark 3) (approximately 400°F) until golden brown, about 10 minutes. Serve immediately with salad.

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