• Prep Time 10
  • Cook Time 20
  • Total Time 30 minutes
  • Yield 4 1x

Enjoy the delicious crunch of crispy breaded mushrooms and fresh veggies drizzled with a savory sesame sauce.

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1/2 cup plain breadcrumbs
1/4 cup tuxedo sesame seeds
2 large eggs, lightly beaten
8 ounces white button mushrooms, cleaned and stems trimmed
2 cups cooked long-grain white rice
1 cup shredded purple cabbage
1 Persian cucumbers, thinly sliced into ribbons
1 avocado, halved, pitted, peeled and sliced
1 radish, thinly sliced
1 small carrot, cut into 1/8-inch matchsticks
Sesame dressing, for serving


  1. Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
  2. Combine breadcrumbs and sesame seeds in small shallow bowl. Place eggs in a separate shallow bowl. Dip mushrooms in eggs, then into bread crumb mixture, shaking off any excess. Place breaded mushrooms in a single layer on prepared baking sheet and coat with olive oil cooking spray. Bake, flipping mushrooms halfway through, until golden-brown, about 15 to 20 minutes.
  3. Divide rice into 4 bowls. Top with mushrooms, cabbage, cucumbers, avocados, radishes and carrots. Drizzle with sesame dressing and serve.


Tip: Substitute sesame dressing for homemade miso dressing! Simply whisk 3 tablespoons olive oil, 3 tablespoons rice wine vinegar, 2 tablespoons white miso paste, 1 teaspoon soy sauce and 1 teaspoon finely grated ginger together in small bowl until combined. Drizzle over bowls and serve.

Tip: Use a vegetable peeler or mandoline to thinly sliced cucumbers into ribbons!

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