Yumi’s Mushroom Parmigiana (vegan)

 Endless Possibilities with Yumi’s Traditional Middle Eastern Hommus

Serves 4


12 large field mushrooms, stems removed
1 cup plain flour
200g tub Yumi’s Traditional Middle Eastern Hommus
2 cups panko breadcrumbs
Vegan cheese
High smoke point oil, to deep fry
Salad leaves, to serve


  1. Preheat oven grill to 200ºC.  Line a large baking tray with foil.
  2. Dust mushrooms in flour, brushing off any excess.
  3. 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.
  4. Heat oil in a deep fryer or saucepan to 180ºC.  In batches, fry crumbed mushrooms until golden.  Drain on paper towel.
  5. Spoon 1 tbsp passata onto each fried mushroom then sprinkle with vegan cheese.  Arrange onto the prepared tray and grill until cheese melts.
  6. Serve the mushroom parmigiana on a platter of crisp salad greens.
Love this Yumi's recipe? please share