If you’re following me on Snapchat, you’ve probably noticed that I’ve been having plenty of fun in the kitchen lately. And if you’re not, you probably should be: kvthadani4 – shameless plug I know #SorryImNotSorry. After a long while of eating repeat meals, I am starting to remember the joy of being in the kitchen. I am flipping pancakes for breakfast on the daily, whipping up homemade nut butters like it’s my job, and experimenting with new recipes left, right & centre. Despite a roaring sweet tooth, I am more partial to savoury cooking over baking when I’m in the kitchen. I mean, I love to eat baked goods but the process? Not quite as much! That’s primarily because baking leaves little room for experimentation. It’s almost a science- as long as you add the exact proportions of the necessary ingredients, the results are almost fool-proof. Cooking on the hand is so much more customisable. Based on your preferences, you can get away with adding a little bit of this & a little bit of that without worrying about the moistness or airiness. If anything, adding your own touch will likely enhance the overall dish. Added bonus? You also have fun in the process! There’s also something quite therapeutic about relying on your intuition rather than stressing about weighing out every single ingredient or adding in the exact number of tablespoons.
And for me that is the beauty of being in the kitchen. Another thing of beauty? These Mushroom & Parmesan Cutlets I threw together a few weeks ago. I say ‘threw together’ but let’s be honest- I sliced, sautéed, blinded and then pan-fried these bad boys…which I promise wasn’t nearly as laborious as it sounds. Based on the ingredients alone, I had no doubt they would taste delicious. I just didn’t realise HOW delicious the finished product ended up tasting. I might be temporarily avoiding dairy but I will always be a sucker for cheese, the stronger the better. Pair that ooey gooey goodness with naturally meaty mushrooms and you just know it’s going to be a win! For real guys, YOU JUST KNOW! For my vegetarian readers, which I know many of you are: take pleasure in the fact that each one of these Mushroom & Parmesan Cutlets packs in a whopping 9 grams of protein. Not too shabby for a a vegetarian cutlet that doesn’t contain soy protein or legumes eh? At least I think so!
Now that I’ve professed my love for cooking & my love for cheese, how about I spread the love by sharing this recipe:
Mushroom & Parmesan Cutlets – yields 6 cutlets
- Cooking spray or olive oil
- 400g mushrooms, diced
- 80g bell pepper, diced
- 80g onions, diced
- 80g parmesan, grated
- 60g quick-cooking (or rolled) oats
- 1 tablespoon finely chopped fresh basil
- 1 teaspoon dried oregano
- 2 teaspoons garlic powder
- ½ – 1 teaspoon salt
- 1 teaspoon black pepper
- Place a skillet over medium heat & coat with cooking spray or olive oil.
- Once heated, add in the mushrooms, bell pepper and onions. Sauté for 3-4 minutes or until veggies begin to soften.
- Transfer cooked veggies to a large mixing bowl. Add in the parmesan, oats, basil, oregano, garlic powder, salt & black pepper. Mix well.
- Using your hands, divide mixture into 6 balls. Lightly flatten each ball into a cutlet. Let the cutlets sit for at least 20 minutes.
- Heat a skillet over low to medium heat & coat with cooking spray or olive oil. Gently add each cutlet and pan fry for 3-4 minutes on both sides, or until golden brown
i) If you’re cooking the cutlets at a later time, store them in the refrigerator in an air-tight container.
What’s your favorite cheese? Feta for me!
What’s your favourite vegetarian protein source? Eggs & Greek yogurt.