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.
See method- Serves 2
- 10 mins to prepare and 25-30 mins to cook
- 295 calories / serving
- Dairy-free
- Vegetarian
- Healthy
Ingredients
- 3 mixed peppers, seeded and cut into thick strips
- 1 tsp cumin seeds
- 1 tbsp olive oil
- 60g rolled oats
- 5g (1/4oz) chives, roughly chopped
- 1 large egg, beaten
- 2 x 150g packs Portobello mushrooms, stalks trimmed
- ½ tsp wholegrain mustard
- ½ tsp honey
- 75g baby spinach leaves
Each serving contains
- Energy
- 1245kJ 295.0kcal
- Fat
- 13g
- Saturates
- 3g
- Salt
- 0.7g
- Sugars
- 13g
of the Reference intake
Carbohydrate 34.5gProtein 12.9gFibre 6.4g
Method
- 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.
- See more Vegetarian recipes
