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50g
plain flour
2 tbsp
fajita seasoning, divided
2
eggs, beaten
100g
dried breadcrumbs
400g
button mushrooms
1
lemon, zested
4 tbsp
mayonnaise
1.75oz
plain flour
2 tbsp
fajita seasoning, divided
2
eggs, beaten
3.5oz
dried breadcrumbs
14oz
button mushrooms
1
lemon, zested
4 tbsp
mayonnaise
Utensils
Step 1
In a small bowl, place flour and stir in 1 tablespoon of the fajita seasoning. In another bowl add the beaten eggs. In another separate bowl, mix the breadcrumbs with the remaining 1 tablespoon of seasoning.
Step 2
Working in batches, coat the mushrooms first in the flour, then the egg and lastly in the breadcrumbs until every mushroom is completely breaded.
Step 3
To install the grill plate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place. Place the crisper basket on the grill plate. Close the lid. Select AIR FRY, set temperature to 180°C and set time to 20 minutes. Press the dial to begin preheating, (approximately 3 minutes).
Step 4
When unit beeps to signify it has preheated, open lid and place the breaded mushrooms in the basket. Close lid to begin cooking. Use silicone tipped-tongs to toss the mushrooms when signaled and continue cooking.
Step 5
While the mushrooms are cooking, add the lemon zest and a squeeze of juice to the mayonnaise in a small bowl and stir until well combined.
Step 6
When cooking is complete, remove the breaded mushrooms and serve with the lemony mayo.
In a small bowl, place flour and stir in 1 tablespoon of the fajita seasoning. In another bowl add the beaten eggs. In another separate bowl, mix the breadcrumbs with the remaining 1 tablespoon of seasoning.
50g
plain flour
2 tbsp
fajita seasoning, divided
2
eggs, beaten
100g
dried breadcrumbs
400g
button mushrooms
1
lemon, zested
4 tbsp
mayonnaise
1.75oz
plain flour
2 tbsp
fajita seasoning, divided
2
eggs, beaten
3.5oz
dried breadcrumbs
14oz
button mushrooms
1
lemon, zested
4 tbsp
mayonnaise
Step 2 of 6
Working in batches, coat the mushrooms first in the flour, then the egg and lastly in the breadcrumbs until every mushroom is completely breaded.
50g
plain flour
2 tbsp
fajita seasoning, divided
2
eggs, beaten
100g
dried breadcrumbs
400g
button mushrooms
1
lemon, zested
4 tbsp
mayonnaise
1.75oz
plain flour
2 tbsp
fajita seasoning, divided
2
eggs, beaten
3.5oz
dried breadcrumbs
14oz
button mushrooms
1
lemon, zested
4 tbsp
mayonnaise
Step 3 of 6
To install the grill plate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place. Place the crisper basket on the grill plate. Close the lid. Select AIR FRY, set temperature to 180°C and set time to 20 minutes. Press the dial to begin preheating, (approximately 3 minutes).
50g
plain flour
2 tbsp
fajita seasoning, divided
2
eggs, beaten
100g
dried breadcrumbs
400g
button mushrooms
1
lemon, zested
4 tbsp
mayonnaise
1.75oz
plain flour
2 tbsp
fajita seasoning, divided
2
eggs, beaten
3.5oz
dried breadcrumbs
14oz
button mushrooms
1
lemon, zested
4 tbsp
mayonnaise
Step 4 of 6
When unit beeps to signify it has preheated, open lid and place the breaded mushrooms in the basket. Close lid to begin cooking. Use silicone tipped-tongs to toss the mushrooms when signaled and continue cooking.
50g
plain flour
2 tbsp
fajita seasoning, divided
2
eggs, beaten
100g
dried breadcrumbs
400g
button mushrooms
1
lemon, zested
4 tbsp
mayonnaise
1.75oz
plain flour
2 tbsp
fajita seasoning, divided
2
eggs, beaten
3.5oz
dried breadcrumbs
14oz
button mushrooms
1
lemon, zested
4 tbsp
mayonnaise
Step 5 of 6
While the mushrooms are cooking, add the lemon zest and a squeeze of juice to the mayonnaise in a small bowl and stir until well combined.
50g
plain flour
2 tbsp
fajita seasoning, divided
2
eggs, beaten
100g
dried breadcrumbs
400g
button mushrooms
1
lemon, zested
4 tbsp
mayonnaise
1.75oz
plain flour
2 tbsp
fajita seasoning, divided
2
eggs, beaten
3.5oz
dried breadcrumbs
14oz
button mushrooms
1
lemon, zested
4 tbsp
mayonnaise
Step 6 of 6
When cooking is complete, remove the breaded mushrooms and serve with the lemony mayo.
