- Serves: 2
- Cooks In: 10 minutes
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Ingredients
Method
Preheat the oven to 190℃ fan forced (210℃ conventional).
Line an oven tray with baking paper.
Combine parmesan, oregano and spices in a medium bowl and mix well.
Slice them in half if they're thick (fine to keep whole too) and trim the stalks.
Place the mushrooms into the brown paper bag and flick water into the bag using your finger tips - ensuring the mushrooms are lightly covered in water (but not too much water so you don’t break the bag).
Add your seasoning mix.
Scrunch the top of the bag closed and shake to season the mushrooms evenly (hold the base of the bag with another hand for safety).
Transfer mushrooms to a baking tray and spread out into a single layer.
Spray with olive oil.
Bake for 10-12 minutes, until starting to brown and crisp.
Mix into a classic bed of caesar salad including sliced cos lettuce, croutons, crispy bacon and a squeeze of fresh lemon. No need for parmesan or Caesar Salad dressing as the mushrooms are full of these flavours!
Ingredients
Directions
Preheat the oven to 190℃ fan forced (210℃ conventional).
Line an oven tray with baking paper.
Combine parmesan, oregano and spices in a medium bowl and mix well.
Slice them in half if they're thick (fine to keep whole too) and trim the stalks.
Place the mushrooms into the brown paper bag and flick water into the bag using your finger tips - ensuring the mushrooms are lightly covered in water (but not too much water so you don’t break the bag).
Add your seasoning mix.
Scrunch the top of the bag closed and shake to season the mushrooms evenly (hold the base of the bag with another hand for safety).
Transfer mushrooms to a baking tray and spread out into a single layer.
Spray with olive oil.
Bake for 10-12 minutes, until starting to brown and crisp.
Mix into a classic bed of caesar salad including sliced cos lettuce, croutons, crispy bacon and a squeeze of fresh lemon. No need for parmesan or Caesar Salad dressing as the mushrooms are full of these flavours!
