Description
Portobello Mushrooms Schnitzel made with breaded and air-fried portobello mushroom “steaks” served with a side of sauerkraut.
Ingredients
Portobello Mushroom Schniztel
- ⅔ cup almond flour
- ¼ cup cornstarch
- 1/4 tsp garlic powder
- 1/4 tsp Himalayan sea salt
- ¾ cup unsweetened almond milk
- 4 large portobello mushrooms caps
- 1 cup gluten-free breadcrumbs
For serving
- Eden Foods Organic Sauerkraut
- Fries
- Lemon
- Ketchup
- Fresh herbs
Instructions
- In a large bowl, whisk together the almond flour, cornstarch, garlic powder, and sea salt. Add the unsweetened almond milk and whisk everything until it’s smooth. Add the portobello mushroom caps one at a time and stir to completely coat them in the batter.
- Lift the mushroom caps out of the batter with tongs or two forks, pausing to allow any excess batter to drip back into the bowl.
- Add the breadcrumbs to another small bowl and dip the mushrooms into the breadcrumbs, one at a time, until they are coated on all sides. Shake them several times to remove any excess breadcrumbs before transferring the mushroom caps to the air fryer.
- Arrange the mushrooms in a single layer in the air fryer basket, leaving a little space around each cap. Don’t stack them! Depending on the size of your air fryer, you will probably need to make 2-3 smaller batches. Close the air fryer drawer and start the timer for 5 minutes. After 5 minutes, flip the mushroom cap and put them back in for another 5 minutes. Check if the mushroom is tender after 5 minutes; if it’s not, put the cauliflower back in for another 5 minutes. The mushrooms will be done anywhere from 10-15 minutes, depending on the size of your mushroom caps. You want the portobello mushroom schnitzel to be nicely browned and crunchy on the outside and tender on the inside.
- Once the mushrooms are done, plate them with sauerkraut and serve with fries, lemon, ketchup, and fresh herbs.
- Store leftover mushrooms in an airtight container in the refrigerator and reheat in the microwave before serving. However, portobello mushroom schnitzel is best served fresh!