EatSmarter exclusive recipe

Roasted Portobello Mushrooms

with Cucumber and Potato Salad
4.666665
Average: 4.7 (3 votes)
(3 votes)
Roasted Portobello Mushrooms

Roasted Portobello Mushrooms - A delicious vegan alternative to Wiener Schnitzel

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Health Score:
Health Score
9,4 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
480
calories
Calories

Healthy, because

Even smarter

Nutritional values

This food not only provides you with plenty of fibre: it also covers the daily requirement of pantothenic acid, vitamin B2 and biotin. All three support cell growth and thus a smooth regeneration of the skin. Another advantage is the good potassium content, because this mineral regulates the water balance in the body and is necessary for the undisturbed activity of the muscles.

The Portobello, which gives this vegan schnitzel its name, is a full-grown brown mushroom with a hat diameter of 10 to 15 centimetres. Due to the longer growing period and the open hat, it has a "meatier" aroma than its immature little brothers. You can find the mushrooms at the weekly market, at the greengrocer or in a very well sorted supermarket.

1 serving contains
(Percentage of daily recommendation)
Calorie480 kcal(23 %)
Protein16 g(16 %)
Fat22 g(19 %)
Carbohydrates52 g(35 %)
Sugar added2 g(8 %)
Roughage13 g(43 %)
Vitamin A0.2 mg(25 %)
Vitamin D6 μg(30 %)
Vitamin E4.3 mg(36 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂1.3 mg(118 %)
Niacin19.6 mg(163 %)
Vitamin B₆0.7 mg(50 %)
Folate128 μg(43 %)
Pantothenic acid6.7 mg(112 %)
Biotin40.1 μg(89 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C51 mg(54 %)
Potassium1,801 mg(45 %)
Calcium111 mg(11 %)
Magnesium97 mg(32 %)
Iron5.3 mg(35 %)
Iodine68 μg(34 %)
Zinc2.7 mg(34 %)
Saturated fatty acids2.7 g
Uric acid262 mg
Cholesterol0 mg
Development of this recipe:

Ingredients

for
2
Ingredients
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
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

1.
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.

2.
Roasted Portobello Mushrooms preparation step 2

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

3.
Roasted Portobello Mushrooms preparation step 3

Peel onion and cut into small cubes.

4.
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.

5.
Roasted Portobello Mushrooms preparation step 5

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

6.
Roasted Portobello Mushrooms preparation step 6

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

7.
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.

8.
Roasted Portobello Mushrooms preparation step 8

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

9.
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.

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.