When my reader Patrizia showed me the baking tray she had prepared with the gratin mushrooms, I immediately thought: this recipe must be made right away. I thank her here for giving me this delicious idea.
They really look like cutlets: flavorful and crispy. Here in the Netherlands I only find small ones, but in Italy you can find very large ones. In the photo below they are the ones I prepared when I was in Faenza on holiday. They turned into giant cutlets!
The recipe is very simple to make and quick. At my home they were a hit, just as Patrizia told me: placed on the table and finished in the blink of an eye. Now I’ll explain how to prepare them.
Other light mushroom recipes are here:
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 2
- Cuisine: Healthy
- Seasonality: Autumn, Winter
Ingredients
The mushrooms that are well suited to be breaded like a cutlet are Pleurotus ostreatus, commonly called orecchioni or oyster mushrooms. Their shape is perfect for being prepared this way: they have a wide cap that opens like a fan and a firm texture. In the photo below they are the ones on the left.
- 7 oz Pleurotus mushrooms (also known as orecchioni or oyster mushroom (about 2 cups))
- 1 egg
- 1 tbsp grated Parmigiano-Reggiano (1 measuring tablespoon)
- 1 tbsp Pecorino Romano (1 measuring tablespoon)
- 2 tbsp breadcrumbs (2 measuring tablespoons)
- 1 clove garlic
- to taste fresh parsley
- to taste salt and pepper
- WW points per serving = 3 points
Steps
Prepare the breading on a plate: mix well the grated Parmigiano and Pecorino, breadcrumbs, finely chopped garlic and parsley. In another small plate beat the egg with a little salt and, if you like, some freshly ground pepper.
Clean the mushrooms and dip them first in the egg and then in the breadcrumbs: you need to make the coating stick well. If the mushrooms break slightly it’s not a problem — in fact: broken pieces are even crispier.
Place the prepared mushrooms on a baking tray lined with parchment paper, leaving them a little spaced apart so as to ensure even cooking. If some breading remains, distribute it over the surface of the mushrooms or where you see it’s missing.
In the photos you can see that I had brushed a little oil on the parchment paper, but at the end of cooking I realized it was unnecessary: the oil wasn’t even absorbed by the mushrooms so you can skip it. In any case a teaspoon will not affect the Weight Watchers points per serving.
Put the tray in the oven at 356°F for about 10 minutes, then increase to 392°F for another 5–10 minutes or place under the grill so that the surface browns nicely. I’m sure you can also cook them in an air fryer in much less time.
Here are our gratin mushrooms just out of the oven: a sight to behold! You can serve them immediately, piping hot, straight to the table or eat them warm. I actually saved a piece to try cold: truly delicious.
As you can see it’s a very easy recipe and a truly tasty and original idea to bring to the table. You can serve them as a side dish or even a vegetarian main course and surprise your family and guests.
I look forward to hearing if you liked them: leave me a comment.
Enjoy your meal!
by Giovanna Buono
