Crispy Mushroom Parmigiana Steaks
Ingredients
- 4 large portobello mushrooms
- 1 tablespoon olive oil
- 1/2 cup plant milk
- 1/2 cup all-purpose flour or gluten-free flour
- 1 teaspoon corn starch
- 1 tablespoon apple cider vinegar
- 1/2 cup bread crumbs
- 1 teaspoon Tuscan or Italian seasonings
- 1 tablespoon vegan Parmesan or nutritional yeast
- 3/4 cup tomato sauce
- grated dairy-free cheese
Tomato sauce
- 1 tablespoon olive oil
- 1 small onion
- 1 1/2 cups diced tomatoes
- 1/3 cup vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- small bunch of fresh basil
- salt and pepper to taste
Preparation
If making tomato sauce from scratch, heat olive oil in a pan over medium heat and add onions then cook for 5 minutes.
Add diced tomatoes, vegetable broth, tomato paste, garlic powder, smoked paprika, basil and season with salt and pepper to taste then bring to a boil, reduce heat and simmer for 10 minutes or until the sauce has thickened.
Preheat air fryer to 200°C.
Remove stems from the mushrooms and chop them.
In a bowl, combine milk, flour, cornstarch and apple cider vinegar until smooth.
In a separate bowl, combine bread crumbs, seasonings and Parmesan or nutritional yeast.
Dip each mushroom into the milk mixture and then roll in bread crumbs on both sides.
Arrange the mushrooms in the air fryer basket and cook for 10 minutes.
Meanwhile, pan fry chopped mushroom stems until cooked.
Remove mushrooms from the air fryer.
Top each mushroom with tomato sauce, cooked mushroom stems and sprinkle with cheese.
Return to the air fryer and cook for another 10 minutes or until the cheese is melted and mushrooms are cooked through.
Serve right away and enjoy.
