Oat and Chive Mushrooms with Pepper and Spinach Salad Recipe

Everyone loves breaded mushrooms, and our spin on the classic has the added bonus of being healthy. Coated in a fragrant chive and oat crumb, and baked in the oven until crisp, they taste delicious served on a bed of peppers and spinach, finished with a honey-mustard dressing. As if it wasn't enough that this dinner idea is suitable for veggie-friendly and dairy-free diets, it's also a great source of vitamin C and low in fat and saturates.
Serves 2 -10 mins to prepare and 25-30 mins to cook - 295 calories / serving

3 mixed peppers, seeded and cut into thick strips
1 tsp cumin seeds
1 tbsp olive oil
60g (2oz) rolled oats
5g (1/4oz) chives, roughly chopped
1 large egg, beaten
2 x 150g packs Portobello mushrooms, stalks trimmed
1/2 tsp wholegrain mustard
1/2 tsp honey
75g (2 1/2oz) baby spinach leaves

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Preheat the oven to gas 6, 200°C, fan 180°C. Put the peppers and cumin seeds in a roasting tin, drizzle with 1/2 tbsp oil and toss together. Put the oats and chives in a blender, season, and whizz to coarse crumbs. Put in a shallow bowl.

Put the beaten eggs in another shallow bowl. Dip 1 trimmed, whole mushroom in the egg mix, then dip in the oat mix, until fully coated. Repeat with the remaining mushrooms.

Put the coated mushrooms in the tin with the peppers and cook for 25-30 minutes, or until the mushrooms are tender and crisp on top.

Meanwhile, make a dressing by whisking the remaining olive oil with the mustard and honey.

Remove the mushrooms from the tin. Add the spinach to the peppers in the warm tin and allow to wilt. 

Serve the mushrooms on the peppers and spinach, drizzled with the dressing.
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