The oven-baked mushroom cutlets are crispy and light.
I chose pleurotus mushrooms which, thanks to their large and regular surface, ensure an even coating.
The breaded mushrooms with eggs and whole wheat breadcrumbs are vegetarian cutlets.
Don’t forget to account for the coating in the total carbohydrate count of your meal.
Great as an appetizer or a main course.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
I chose pleurotus mushrooms which, thanks to their large and regular surface, ensure an even coating.
It might be helpful to know that washing eggs removes their protective film, making the shell porous and more susceptible to bacteria.
If the shell is dirty, clean it dry before storing and wash it only before use.
- 4 Pleurotus mushrooms (large)
- as needed breadcrumbs (or whole wheat breadcrumbs)
- 2 eggs
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- as needed chopped parsley
- 1 drizzle extra virgin olive oil (raw)
Suggested Tools
- Knife
- Cutting Board
- Baking Pan 10×11 inches
- Parchment Paper
Preparation
Pleurotus mushrooms grow on trees or in cultivation bags.
They usually do not have soil residue, so cleaning is not necessary.
If needed, rinse the mushrooms under water and pat them dry with kitchen paper.
In a plate, pour the breadcrumbs or whole wheat breadcrumbs.
Crack the eggs into a bowl.
Add a pinch of salt to each egg and grind the pepper.
Beat with a fork.Dip the mushrooms first in the egg, on both sides, making sure it adheres to the cap and between the gills, then in the breadcrumbs, on both sides, pressing lightly to ensure it sticks well.
Line a baking sheet with a sheet of parchment paper.
Place the breaded mushrooms on the parchment paper with the stem side facing up.If there are leftover egg and breadcrumbs, mix them and pour into a muffin mold to bake along with the breaded pleurotus mushrooms.
Preheat the oven.
Bake in a fan-assisted oven at 356°F for 15-20 minutes until golden and crispy to your liking.For a crispier and more golden coating: take out a couple of minutes early, spray or drizzle with a little extra virgin olive oil and finish baking.
Plate.
Grind a bit more pepper, add some chopped parsley, and drizzle with a little extra virgin olive oil raw.Your oven-baked pleurotus mushroom cutlets are ready.
Enjoy your meal!
The breaded mushrooms with eggs are a starter or main course that’s easy to balance with preferably whole grain carbohydrates [bread, pasta, or rice] and vegetables to create a balanced meal or single dish that helps maintain stable blood sugar levels.
Don’t forget to account for the coating in the total carbohydrate count of your meal.
Storage, Tips, and Variations
Besides oven-baked breaded mushrooms, try other vegetables like such as broccoli or cauliflower baked in the oven [they need to be blanched first].
You can use gluten-free breadcrumbs for a gluten-free version.
The mushroom cutlets can be stored in the refrigerator for one day in an airtight container.
You can reheat them in the oven or in a non-stick pan.
FAQ
About Eggs
The egg is a food with high nutritional value.
Egg classification by weight
XL very large: 73 g and more; L large: 63 g to 73 g; M medium: 53 g to 63 g; S small: less than 53 g.Can people with cholesterol eat eggs?
Cook and eat according to your dietary plan.
In cases of familial congenital hypercholesterolemia, it is advised not to exceed two eggs per week [source: Humanitas.it].Can I use other mushrooms?
Pleurotus are the most suitable for their shape and texture.
Can I cook the cutlets in an air fryer?
Yes.
Follow the instructions – program, temperature, and times – in your appliance’s user manual.
Check the cooking level from time to time.
Generally, with an air fryer, cooking times are reduced:
– in a fan-assisted oven at 356°F for 15-20 minutes;
– in an air fryer at 320°F for 12-16 minutes.
