• 4 large flat mushrooms, scrubbed
  • 75 g British unsalted butter by Sainsbury's, at room temperature
  • 1 tbsp frozen garlic
  • 1 tbsp frozen parsley
  • freshly ground black pepper
  • 1 egg white, lightly beaten
  • 50 g panko breadcrumbs
  • 10 sprays of oil
  • 170 g bag Italian style salad by Sainsbury's
  • lime wedges, to garnish


  1. 1

    Preheat the oven to 200ºC, fan 180ºC, gas 6. Pull the stalks from each mushroom. Finely chop the stalks and place them in a bowl with the butter, garlic and parsley. Season lightly with black pepper and mix the ingredients together. Divide between the four mushrooms, pressing the butter into each.

  2. 2

    Dip each filled mushroom in egg white and then the crumbs, making sure they are thoroughly coated.

  3. 3

    Place the coated mushrooms on a baking tray, sprinkling with any leftover crumbs and spray with the oil.

  4. 4

    Bake for 20 minutes or until crisp and golden. Serve on a few salad leaves with lime wedges.

Nutritional Details

Each serving provides
  • Energy 904kj 216kcal 11%
  • Fat 16.3g 23%
  • Saturates 9.4g 47%
  • Sugars 0.9g 1%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 703kj/168kcal

Each serving provides

9.0g carbohydrate 1.1g fibre 3.8g protein

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