These oven baked breaded garlic mushrooms are crispy on the outside, tender and juicy on the inside, and make the perfect starter, side or canapé.
These crispy garlic mushrooms in a panko crust are the perfect balance of crunchy breadcrumbs and soft mushroom, delicately flavoured with garlic. Lightly spraying them with olive oil and then baking them means you still get that golden colour, but without the fat that deep fried garlic breaded mushrooms have.
Breaded garlic mushrooms were my go-to order as a child when we had a meal out. I don’t really eat friend foods any more, but do still crave garlic breaded mushrooms, so I tried baking them instead of frying – and it worked!
The panko breadcrumb coating is so well suited for baking. Coating the mushrooms first in flour, egg then breadcrumbs and spraying or drizzling with a little olive oil means the mushrooms are crispy and crunchy, but not fatty and so much healthier than deep fried versions!
Mushrooms are one of my favourite vegetables: from mushroom soup to marinated, they pair so well with garlic (as the regulars amongst you may have spotted with baby led weaning garlic mushroom quinoa bites, Spanish garlic mushrooms)
FAQ and Tips:
Which mushrooms can I use:
Small button mushrooms are the best type, they stay firm when cooking. You could also use cremini (known as swiss brown mushrooms in Australia).
How do you clean mushrooms before cooking?
You don’t need to peel the mushrooms, just rub them with a damp paper towel.
What to serve with breaded mushrooms:
I love to serve them with a simple creamy chive dip, but you could serve them with this Hungarian cheese spread, or for a dairy free dip, this avocado guasacaca.
To make more of a meal, pop them on a leafy salad – such as this pear and walnut salad.
How to serve these baked garlic mushrooms:
As a snack or canapé at parties, a finger food lunch or dinner.
As part of a tapas meal, alongside patatas bravas, asadillo manchego (roast red pepper and tomato salad) , leek and ricotta sausage rolls
What to do with leftover mushrooms:
Cool any leftover mushrooms completely then cover and store in the fridge overnight. Reheat in a dry frying pan, turning until warmed through.
Breaded Garlic Mushrooms
Ingredients
- 155 g panko breadcrumbs
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- sea salt
- black pepper
- 2 eggs beaten
- 55 g flour
- 20 button mushrooms approx 350g
- 2 tsp olive oil
Quick Chive Dip
- 2 tsp cream cheese
- 1 tbsp plain Greek yogurt
- ½ tbsp chopped chives
- black pepper
Instructions
- Preheat the oven to 200˚C/ 392˚F
- Drizzle ½ tsp olive oil over a baking tray and spread it out with a piece of kitchen towel.
- Tip the flour onto a plate or shallow dish.
- Whisk the eggs in a shallow dish.
- In a shallow dish or plate mix the panko breadcrumbs with the garlic and onion powders and season with salt and pepper.
- Wipe the mushrooms with a damp cloth or piece of paper towel to clean. Make sure the mushrooms are dry.
- I find it easier to do the mushrooms in 4 batches - take 5 mushrooms and roll them in the flour, then egg, then the breadcrumbs, coating thoroughly with each.
- Place the breaded mushrooms on the greased tray and repeat with other batches of mushrooms until all are coated.
- Spray the mushrooms with a little olive oil - if you don't have an oil spray then drizzle from a teaspoon slowly over the mushrooms - and place in the oven.
- Turn after 10 minutes and spray with a little more olive oil if they are looking dry.
- Cook for another 10 minutes until they are deep golden and crispy.
- Serve straight away.
To make the Chive dip:
- Mix everything together in a bowl and season to taste.
Notes
Nutrition
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