VEGAN MUSHROOM PARMIGIANA
VEGAN MUSHROOM PARMIGIANA
Serves 4
Prep time: 15 mins
Cook Time: 35 mins
INGREDIENTS
12 large field mushrooms, stems removed
1 cup plain flour
200g tub Yumi’s Traditional Middle Eastern Hommus
2 cups panko breadcrumbs
Passata
Vegan cheese
High smoke point oil, to deep fry
Salad leaves, to serve
METHOD
Preheat oven grill to 200ºC. Line a large baking tray with foil.
Dust mushrooms in flour, brushing off any excess.
Whisk hommus together with enough water to make a runny consistency. Dip the floured mushrooms into the hommus to coat then press into panko breadcrumbs to coat evenly.
Heat oil in a deep fryer or saucepan to 180ºC. In batches, fry crumbed mushrooms until golden. Drain on paper towel.
Spoon 1 tbsp passata onto each fried mushroom then sprinkle with vegan cheese. Arrange onto the prepared tray and grill until cheese melts.
Serve the mushroom parmigiana on a platter of crisp salad greens.
