If you're looking for a quick appetiser or something healthy to snack on then why not try this baked crispy garlic mushrooms recipe.
The mushrooms are crispy as they are covered in panko breadcrumbs and they are served with a sour cream and chive dip which really does bring out the flavours of the mushrooms.
Previously, when it came to crispy foods, I felt like baking them was not an option but these crispy baked garlic mushrooms have definitely changed my mind. They are a heavier alternative to crispy mushrooms that are deep fried and I promise they taste just as good.
This crispy garlic mushrooms recipe is quick and easy so if you love mushrooms as much as I do then you should give this recipe a try.
Ingredients for Baked Crispy Garlic Mushrooms
Please find the full list of ingredients and quantities in the recipe card at the end of the post.
For the Mushrooms
- Mushrooms – I use white closed cup mushrooms.
- Seasonings – salt, black pepper, paprika, garlic powder.
- Flour – I use plain flour.
- Eggs – use eggs to help the panko stick to the mushrooms.
- Breadcrumbs – I use panko breadcrumbs for a crispier breading.
- Oil – ideally use sunflower spray oil.
For the Sour Cream and Chives Dip
- Soured cream – use fresh soured cream.
- Mayonnaise – I use light or lower fat mayo.
- Chives – use dried or fresh chives.
How to Make Baked Crispy Garlic Mushrooms
1. Preheat the oven to gas mark 7/425oF/220oC/200oC then line a baking tray with foil or parchment paper. Wash the mushrooms, removing any dirt and then pat them dry. Place them on the baking tray then season them with the salt, black pepper, paprika and garlic powder. Set the baking tray aside.
2. Gather 3 bowls and to one bowl, add the plain flour. To the 2nd bowl, add and whisk together the eggs and to the 3rd bowl, add the panko breadcrumbs.
3. Take 1 mushroom and dip it in the flour ensuring it is fully coated then dip it in the egg. Drain off any excess egg then dip it into the panko breadcrumbs and place it back onto the baking tray. Repeat this with all the mushrooms. If the panko starts to clump together due to the eggs, use your fingers the break it apart.
4. Once all the mushrooms are coated, spray them all using spray oil or drizzle oil onto them then bake in the oven for 30 minutes or until crispy and golden. Remove from the oven and allow to stand for 2 minutes then serve.
Recipe Tips
- When the mushrooms cool down, they may lose their crispiness but you can reheat them back in the oven to make them crispy again.
Nutrition
Nutrition based on 1 average sized mushroom - Calories: 39kcal | Fat: 0.9g | Saturates: 0.2g | Carbs: 5.7g | Sugar: 0.3g | Fibre: 0.3g | Protein: 1.9g | Salt: 0.19g.
Storage
You can store any leftover mushrooms in an airtight container stored in the fridge for around 2 days.
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Baked Crispy Garlic Mushrooms
Ingredients
For the Mushrooms
- 300g closed cup mushrooms around 20 mushrooms
- ½ teaspoon salt optional
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon garlic powder
- 65g plain flour
- 2 medium eggs
- 70g panko breadcrumbs
- sunflower oil ideally spray oil.
For the Sour Cream and Chives Dip
- 4 tablespoon soured cream fresh
- 4 tablespoon mayonnaise light
- 1 tablespoon chives
Instructions
- Preheat the oven to gas mark 7/425oF/220oC/200oC then line a baking tray with foil or parchment paper. Wash the mushrooms, removing any dirt and then pat them dry. Place them on the baking tray then season them with the salt, black pepper, paprika and garlic powder. Set the baking tray aside.
- Gather 3 bowls and to one bowl, add the plain flour. To the 2nd bowl, add and whisk together the eggs and to the 3rd bowl, add the panko breadcrumbs.
- Take 1 mushroom and dip it in the flour ensuring it is fully coated then dip it in the egg. Drain off any excess egg then dip it into the panko breadcrumbs and place it back onto the baking tray. Repeat this with all the mushrooms. If the panko starts to clump together due to the eggs, use your fingers the break it apart.
- Once all the mushrooms are coated, spray them all using spray oil or drizzle oil onto them then bake in the oven for 30 minutes or until crispy and golden. Remove from the oven and allow to stand for 2 minutes then serve.
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