Crumbed Mushroom Salad

Delicious, healthy and versatile, mushrooms are the star ingredient in this light and crunchy salad.

The ingredient of Crumbed Mushroom Salad

• 6 slices white sandwich bread crusts removed
• 1 4 cup finely grated parmesan cheese
• 1 egg
• 1 tbsp milk
• 4 330g total portabello mushrooms thickly sliced
• vegetable oil for shallow frying
• 2 tsp extra virgin olive oil
• 2 tsp balsamic vinegar
• 70g baby spinach
• 2 tbsp pine nuts toasted
• lemon wedges to serve

The Instruction of crumbed mushroom salad

• process bread and cheese until mixture resembles fine breadcrumbs season with salt and pepper transfer to a plate whisk egg and milk together in a bowl dip mushroom pieces 1 at a time in egg mixture followed by breadcrumb mixture transfer to a plate pour vegetable oil into a frying pan until 1cm deep heat over medium high heat cook mushroom in batches for 2 minutes each side or until golden transfer to a plate lined with paper towel
• whisk oil and balsamic vinegar together in a bowl season with salt and pepper add spinach toss to combine serve topped with mushroom pine nuts and lemon wedges

Nutritions of Crumbed Mushroom Salad

fatContent: 299 228 calories
saturatedFatContent: 18 7 grams fat
carbohydrateContent: 3 2 grams saturated fat
sugarContent: 19 1 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 11 3 grams protein
sodiumContent: 53 milligrams cholesterol

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