Baked mushroom cutlets are a super tasty and easy-to-prepare side dish. I cooked them in the oven, but you can easily fry them if you prefer. Serve with meat and cheese; I also love them as a truly flavorful main course. I made them with Pleurotus mushrooms, or oyster mushrooms, because they have a shape and consistency that lends itself well to making this recipe. Let’s get to work and prepare baked mushroom cutlets together.
If you like mushroom recipes, here are some delicious ones to try.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for preparing baked mushroom cutlets
- 1.1 lbs Pleurotus mushrooms
- 2 eggs
- 2 tbsps milk
- to taste salt and pepper
- 1.8 oz Parmesan or Pecorino (grated)
- 3.5 oz breadcrumbs
- to taste extra virgin olive oil
Tools for preparing baked mushroom cutlets
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- 1 Baking Tray
Steps for preparing baked mushroom cutlets
To prepare the mushroom cutlets, start by removing the earthy part. Quickly rinse the mushrooms under running water, then dry them well or gently wipe them with a damp cloth.
Break the eggs and quickly mix them with the milk and a pinch of salt using a fork.
Pour the breadcrumbs into a plate. Add the grated Parmesan or Pecorino, the pepper, and mix.
Now pass the mushrooms in the egg and then in the breadcrumbs, pressing well to adhere the breading. Continue the same way with all the mushrooms. Place them on a baking sheet covered with parchment paper and season them with a drizzle of oil.
Preheat the static oven to 356°F, bake and cook for 25-30 minutes or until they are golden brown.
Storage
You can store the breaded mushrooms in the refrigerator for two or three days.
FAQ (Questions and Answers)
Can I fry them?
Of course, these cutlets are delicious even when fried.
