Ingredients
7 slices Ezekiel bread (from freezer section) or 1/3 cup whole grain oil-free bread crumbs
2 large portobello mushrooms, sliced
1/3 cup plant milk such as soy, used here
1 teaspoon garlic powder
1 teaspoon onion powder
2 or 3 tablespoons nutritional yeast
1/2 cup cashew cream (easy recipe here)
1 tablespoon ketchup, sugar-free if you have it
1 tablespoon finely chopped onion
2 teaspoons dill pickle relish
DIY Breadcrumbs
Put 6 slices Ezekiel brand bread onto an air-fry rack and air fry for 5-7 minutes.
Put toasted slices into processor and pulse until crumbly
Put a sheet of parchment paper onto the air fryer rack, pour on the breadcrumbs and air fry another 2 minutes.
Put into processor and process on low until fine.
The Aīoli
Mix the 1/2 cup cashew cream, ketchup, and onion in the tiniest processor cup you have and process.
Add 2 tablespoons of milk from the 1/3 cup in the recipe, and process until smooth and creamy.
Pour into small bowl. Cover and refrigerate until ready to use.
Add 2 teaspoons dill pickle relish
The Portobellos
Mix the garlic powder, onion powder, nutritional yeast, and breadcrumbs into a small bowl.
Put the remaining milk into another.
Dip each mushroom slice into the milk, then the breadcrumb mixture and place onto a parchment-lined air-fryer tray.
Air fry 5 to 7 minutes, checking frequently.
Time this so you can serve immediately, or they get soft and have to be crisped up again.
Serving
I toasted 2 Dave’s Killer Buns.
Spread Aīoli on both top and bottom. Put the mushrooms atop a bed of mixed greens with tomatoes on top.
Voila!
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