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
Ingredients
- 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
Method
- 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
Notes
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.
Dear Khushbo,
Tried them out today n they were delicious. Thks always looking for veg starters n these were a hit with the family. Looking forward to more finger licking reciepies. Served theses with homemade salsa.
That’s so lovely to hear- thank you for letting me know & I’m thrilled you enjoyed them :D!
Hi Khushboo,
These sound good – will try them out!
Can you include the amount of calories when you give recipes? That way we can account for them on our day accordingly.
Thanks = )
Thanks for your feedback, Pia! Will try to do so in the future but in the meanwhile, these are about 120 calories per burger. Also try downloading the MyFitnessPal app as you can just add all the ingredients and it’ll work out the calorie content for you within minutes :)!
I’m so impressed with how much protein these contain for being vegetarian! My favourite cheese is gouda, closely followed by parmesan. Ironically, I’m eating parmesan cheese right now with my lunch!
As goud as it is, I am yet to embrace gouda – haha I couldn’t resist the cheeky pun ;)!
Asking a Brit their favourite cheese… Now that’s a tough question! I love Stilton, Wensleydale but also adore an aged Gouda or emental…. Strong cheese is my jam!
And favourite non meat protein source is exactly the same as you, greek yog and eggs!
Buuuut have you tried strong cheese WITH jam?? SO good!!
These bad boys look so delicious!
I LOVE sharp cheddar cheese and eggs are my go to for protein!
The sharper the better- ain’t nobody gat time for mild cheese ;)!
Mushrooms and cheese is the best combo! I honestly don’t know if I could choose a favourite cheese… halloumi is definitely somewhere near the top of my list though!
Oooh yes- grilled halloumi tastes simply sublime!
I love Snap Chat. I might be a tad obsessed. Keep the recipe shenanigans coming. 🙂
It’s almost up there with Instagram for me…ALMOST!!
i love goat and feta….and i am with you when it comes to cooking – i love the flexibility.
Ooh goat is up there for me too!!
Do you need a taste tester for all your kitchen expermients? I am right here!
I am always in when cheese is involved – how could I not.
Favorite cheese: Parmesan and Gruyere
And I am with you on eggs and greek yogurt – that’s why I love breakfast 🙂
Hahah they don’t call you the Fit SWISS Chick for nothing…gotta have all dat cheese!