Name: CRISPY MUSHROOM PARMI STEAKS
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 4 large portobello mushrooms; 1 tablespoon olive oil; 1/2 cup plant milk, I used soy; 1/2 cup all-purpose flour or gluten-free flour; 1 teaspoon corn starch; 1 tablespoon apple cider vinegar; 1/2 cup bread crumbs, I used gluten-free; 1 teaspoon Tuscan or Italian seasonings; 1 tablespoon vegan Parmesan or nutritional yeast; 3/4 cups tomato sauce; 1/2 cup grated dairy-free cheese, for sprinkling on top

Instructions

Preheat air fryer to 200C. Remove stems from the mushrooms and chop them.
In a bowl combine milk, flour, cornstarch and apple cider vinegar, until smooth. In a separate bowl combine bread crumbs, seasonings and Parmesan/nutritional yeast. Dip each mushroom into the milk mixture and then roll in bread crumbs on both sides. Arrange the steaks in the air fryer basket and cook for 10 minutes.
Meanwhile pan fry chopped mushroom stems until cooked. Take mushrooms out of the air frier. Top each steak with tomato sauce, cooked mushrooms stems and sprinkle with cheese.
Return to the air frier another 10 minutes or until the cheese is melted and mushrooms are cooked through. Serve right away and enjoy!

Nutrition Facts

Amount Per Serving
Calories 460kcal

% Daily Value *
Total Fat 13.1g21%
Saturated Fat 2.49g13%
Total Carbohydrate 68g23%
Dietary Fiber 8.69g35%
Sugars 7.5g
Protein 20.2g41%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

CRISPY MUSHROOM PARMI STEAKS