Name: Air-Fried Mushroom Parmigiana
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 60 g panko crumbs; 100 g grated parmesan, divided; 1 ½ tsp dried oregano; 60 g plain flour; 2 eggs; 1 tbsp milk; 8 large flat mushrooms; Olive oil spray; 2 tbsp olive oil; 2 garlic cloves, finely chopped; 800 g tinned chopped tomatoes; 2 tsp salt; 150 mozzarella, shredded

Yields4 ServingsPrep Time30 minsCook Time45 minsTotal Time1 hr 15 minsCategoryMain Meals

60 g panko crumbs

100 g grated parmesan, divided

1 ½ tsp dried oregano

60 g plain flour

2 eggs

1 tbsp milk

8 large flat mushrooms

Olive oil spray

2 tbsp olive oil

2 garlic cloves, finely chopped

800 g tinned chopped tomatoes

2 tsp salt

150 mozzarella, shredded

How to make it

In a shallow bowl, combine panko crumbs, 80 g parmesan, and 1 tsp oregano. In a separate bowl, whisk together the eggs and milk. Place the flour in another shallow bowl.

Remove the stalks and gently peel the skins from the mushrooms. Working one at a time, coat each mushroom in flour (shaking off excess), then dip in the egg mixture, and finally press firmly into the crumb mixture. Place the crumbed mushrooms on a tray and repeat with the rest. Spray both sides generously with olive oil spray.

Preheat the air fryer to 180°C. Cook half the mushrooms for 12 minutes or until golden and crisp, set the mushrooms aside on a paper lined tray then repeat with the remaining mushrooms. While the mushrooms are cooking, make the marinara sauce.

Heat the olive oil in a medium saucepan over medium heat. Add garlic and cook until fragrant and just golden, about 1 minute. Stir in tinned tomatoes, remaining oregano, and salt. Bring to the boil, then reduce heat and simmer for 10 minutes.

Preheat the oven to 200°C fan-forced. Spread a a third of marinara sauce over the base of a 20 cm x 20 cm baking dish. Arrange 4 mushrooms on top, spoon over another third of the sauce, and sprinkle with one-third of the mozzarella. Layer the remaining mushrooms, spoon over the rest of the sauce, and finish with mozzarella and the remaining parmesan.

Bake for about 15 minutes, or until bubbling and golden on top.

Scatter with fresh basil leaves and a pinch of chilli flakes, serve.

To Serve

Fresh basil leaves
Chilli flakes (optional)

Ingredients