About the Recipe
This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more.
Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site.
Ingredients
3 bunches Oyster Mushrooms
1/4 cup Panko or Breadcrumbs
1/4 cup Quinoa (I used tri-coloured quinoa)
1/4 cup Parmigiano Reggiano (Can buy grated or grate yourself)
2 Cloves Garlic, minced
4 cups Arugula
1/4 cup Extra Virgin Olive Oil (May need slightly more)
Balsamic Vinegar, to taste
Sea Salt & Black Pepper, to taste
Preparation
Preheat oven to 425° F.
Line a baking pan with aluminum foil and set aside.
Place mushrooms in a large ziploc bag, drizzle extra virgin olive oil over mushrooms and mix delicately so you don't break the mushrooms.
Pour panko/breadcrumbs, quinoa, parmigiano, garlic and a couple pinches of salt and pepper into the ziplock bag and shake to evenly coat mushrooms.
Spread the mushrooms out into a single layer onto the baking sheet.
I sprayed with extra virgin olive oil prior to placing in the oven for added crisp.
Bake for approximately 17-20 minutes. When done they should be brown on top. If they aren't crispy keep them in longer or place them under the broiler (on high) for 2 minutes.
Place mushrooms on top of a bed of arugula. Drizzle with extra virgin olive oil, balsamic vinegar and salt and pepper (to taste).
The Salad: The base of the salad is arugula however, I added halved grape tomatoes, sliced zucchini and thinly sliced carrots because I had them in my fridge. Feel free to get creative with your salad.