VEGAN MUSHROOM PARMIGIANA

VEGAN MUSHROOM PARMIGIANA

Serves 4
Prep time: 15 mins
Cook Time: 35 mins

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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

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.

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