Serve up a restaurant-style appetizer at home with this guilt free, low fat recipe for Baked Breaded Garlic Mushrooms.
I don’t eat a lot of fried foods; I never really have.
I make exceptions for certain foods when eating out but hardly ever fry things at home and when I do, I always shallow fry.
It’s not really the calories I don’t find appealing. It’s the greasy taste and oily residue left in my mouth that’s the biggest turnoff.
Oh, and the mess!
I have a glass top stove, and the sight of splattered grease on it bugs me in an unnatural way. I clean it every night, and when my husband pan fries himself a steak I honestly have to leave the room to keep from starting a full-blown, marital incident.
What can I say? I guess I’m a little bit crazy, but isn’t everyone a little bit crazy?
So is it any wonder I didn’t choose to fry this recipe? Why fry when you can have all the taste without the fat (and mess)?
These little babies are ridiculously tasty. I could eat them every day. I mean it.
The garlic mixed with the Parmesan cheese in the coating is a winning combination. I eat it with sour cream and chive dip, but you can serve them with whatever you choose.
They are great for parties or just for a snack and once you try them, I think you’ll agree there is no need for frying.
- Cooking spray
- 1 cup plain breadcrumbs
- 3 tablespoons Parmesan cheese grated
- 1/2 teaspoon paprika
- ½ teaspoon salt
- 1 tsp black pepper
- 2 eggs
- 3 cloves garlic minced
- 20 white button mushrooms cleaned
- 1 cup all-purpose flour
- more salt and pepper to season flour
Preheat oven to 400F/200C degrees. Line a baking sheet with non-stick foil and set aside.
In a shallow dish combine the breadcrumbs, Parmesan cheese, paprika, salt and black pepper.
In a separate shallow bowl whisk the egg together with the minced garlic.
In another dish, add the flour and season with salt & pepper to taste.
Make sure the mushrooms are completely dry.
Coat each mushroom with a light coating of flour
Dip each floured mushroom first in the egg mixture, then flour, then fully coat with the breadcrumb mixture and place on the prepared baking sheet.
Repeat with remaining mushrooms.
Lightly coat the breaded mushrooms with the cooking spray.
Bake the mushrooms for 12-16 minutes or until golden brown. Serve warm with dip of your choice.