Portobello Mushroom Salad
A savory bounty of hearty flavors.
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Ingredients
Avocado oil
4 portobello mushroom
2 eggs beaten with 2 tbsp of 35% cream, salt and pepper
1 cup of panko (Japanese bread crumbs)
¼ cup PVT
Vegetal seasonings
Side salad - Roasted Broccoli and Coleslaw:
Avocado oil
1 small broccoli, cut into florets
1 onion, diced
Vegetal seasonings
1 bag of coleslaw
1 green apple
¼ cup of dried cranberries
½ cup of feta cheese
3 green onions
Directions
In the first plate, dip the mushroom cap in a mixture of eggs, cream, and salt & pepper.
In a second plate, dip the mushroom cap in a mixture of panko and PVT.
In a pan put some avocado oil and cook for 5 min each side. Dispose of the portobello caps on a baking tray.
Preheat the oven to 375 F, and cook for 20 min.
Side salad: Roasted Broccoli and Coleslaw
Preheat the oven to 400F and line a baking tray with parchment paper.
Arrange broccoli and onions on the prepared baking tray, drizzle avocado oil, salt and pepper.
Place into the oven for 15 minutes or until the vegetables are tender but still crunchy.
During the cooling process, prepare the salad by adding in a bowl, the bag of coleslaw, the green apple, the cranberries, the feta cheese, and green onions. Add the broccoli and mix all together.
Try my easy healthy salad dressing to compliment!
Salad Dressing - (½ mason jar 2-4 servings)
1 cup of plain yogurt, 1/2 cup of mayo, 2 tablespoons of Dijon mustard, 2 tablespoons of honey, lemon zest of one lemon, juice of ½ a lemon, vegetable seasoning, salt, and pepper. Mix
Optional: Pumpkin seeds (½ cup of pumpkin seeds with 2 tablespoons maple syrup salt and pepper 350F for 9 min.)
Disclaimer: The information provided on this website is for informational purposes only and should not be considered medical advice. It is essential to consult with a healthcare professional before starting any new diet or fasting program, especially if you have any underlying health conditions or concerns.
Ingredients
Avocado oil
4 portobello mushroom
2 eggs beaten with 2 tbsp of 35% cream, salt and pepper
1 cup of panko (Japanese bread crumbs)
¼ cup PVT
Vegetal seasonings
Side salad - Roasted Broccoli and Coleslaw:
Avocado oil
1 small broccoli, cut into florets
1 onion, diced
Vegetal seasonings
1 bag of coleslaw
1 green apple
¼ cup of dried cranberries
½ cup of feta cheese
3 green onions
Directions
In the first plate, dip the mushroom cap in a mixture of eggs, cream, and salt & pepper.
In a second plate, dip the mushroom cap in a mixture of panko and PVT.
In a pan put some avocado oil and cook for 5 min each side. Dispose of the portobello caps on a baking tray.
Preheat the oven to 375 F, and cook for 20 min.
Side salad: Roasted Broccoli and Coleslaw
Preheat the oven to 400F and line a baking tray with parchment paper.
Arrange broccoli and onions on the prepared baking tray, drizzle avocado oil, salt and pepper.
Place into the oven for 15 minutes or until the vegetables are tender but still crunchy.
During the cooling process, prepare the salad by adding in a bowl, the bag of coleslaw, the green apple, the cranberries, the feta cheese, and green onions. Add the broccoli and mix all together.
Try my easy healthy salad dressing to compliment!
Salad Dressing - (½ mason jar 2-4 servings)
1 cup of plain yogurt, 1/2 cup of mayo, 2 tablespoons of Dijon mustard, 2 tablespoons of honey, lemon zest of one lemon, juice of ½ a lemon, vegetable seasoning, salt, and pepper. Mix
Optional: Pumpkin seeds (½ cup of pumpkin seeds with 2 tablespoons maple syrup salt and pepper 350F for 9 min.)
