MERRILL MUSHROOMS RECIPES
AIR-FRYER PORTOBELLO BURGERS WITH DRESSING - FORKS OVER KNIVES
Breaded, air-fried, and topped with a creamy vegan Thousand Island Aïoli, these aren’t your basic portobello burgers. Nutritional yeast adds a nice cheesy flavor to the breading batter. If you’ve got leftover aïoli, store it in an airtight container and refrigerate up to 3 days; use it as a salad dressing or in a sandwich or wrap.
Provided by FORKSOVERKNIVES.COM
Total Time 30 minutes
Prep Time 30 minutes
Number Of Ingredients 14
Steps:
- Make Thousand Island Aïoli: In a small food processor place cashews, ketchup, and chopped onion. Cover and process, gradually adding 3 to 4 Tbsp. plant milk until aïoli is smooth and about the consistency of mayonnaise. Stir in relish. Set aside.
- Preheat air fryer to 390°F. In a shallow bowl stir together panko, nutritional yeast, garlic powder, onion powder, and paprika. Place ⅓ cup plant milk in a second shallow bowl.
- Dip portobello mushrooms in plant milk and then panko mixture, lightly coating all sides. Place mushrooms gill-side down in a single layer in air fryer. Air-fry 7 to 9 minutes or until mushrooms are tender and breading is crisp. Transfer mushrooms to a platter.
- Add separated hamburger buns to air fryer, in batches if necessary. Air-fry 1 to 2 minutes or until lightly toasted. Repeat until all buns are toasted. Fill buns with lettuce, burgers, tomato slices, and Thousand Island Aïoli.
SPINACH CHICKEN PARMESAN RECIPE | ALLRECIPES
A family favorite. A classic dish with a Popeye-esque twist; so eat yer spinach (with chicken parmesan) and enjoy it, too!
Provided by KMSMOKEY
Categories Chicken Parmesan
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl combine cheese and seasoning. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside. Arrange coated chicken pieces in an 8x8x2 inch baking dish.
- In a small saucepan, saute green onion in butter/margarine until tender. Stir in flour, then add milk all at once. Simmer, stirring, until bubbly. Stir in drained spinach and pimiento and mix together. Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.
Nutrition Facts : Calories 186.5 calories, CarbohydrateContent 3.6 g, CholesterolContent 77.8 mg, FatContent 4.8 g, FiberContent 0.9 g, ProteinContent 30.8 g, SaturatedFatContent 2.4 g, SodiumContent 185.4 mg, SugarContent 1.4 g
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