Breaded Portobello Mushrooms with Easy Garlic Mayonnaise

Preheat the oven to 200°C (gas mark 6 or 400°F).

Slice the mushroom into slices that are around 1/2 centimetre thick.

In a bowl, lightly beat the egg. In a separate bowl, combine the breadcrumbs, parmesan, paprika, salt and pepper.

Dip each slice of mushroom into the egg and then into the breadcrumb mixture. Lay them out on a lightly greased baking tray. Bake in the preheated oven for around 15 minutes or until the mushroom is soft.

If necessary at the end of baking, place the tray under the broiler for 2 minutes in each side or until the breadcrumbs are crispy and browned. Serve hot with the garlic mayonnaise.

For the easy garlic mayonnaise, finely chop the garlic and add a dash of salt. Using the back of a spoon or a mortar and pestle, form a paste out of the garlic mixture. Season with a little black pepper. Gently stir this through the mayonnaise.

Recipe adapted from A Cozy Kitchen.