These Baked Breaded Garlic Mushrooms make for the perfect guilt-free and low-fat appetizer. Try this simple, healthy recipe at home and get all the flavor of a restaurant-style appetizer, without the fat and calories!
Serve these guilt-free Baked Breaded Garlic Mushrooms as a healthier alternative to deep-fried versions.
These little babies are ridiculously tasty; I could eat them every day! The best thing is, while being wonderfully crispy and garlicky, they are also low-fat and all over pretty healthy!
I don’t really eat a lot of fried food and never have. While I make exceptions for certain foods when eating out, I hardly ever fry things at home. Not really because of the calories. It’s the greasy taste and oily residue left in my mouth that are the bigger turn-off. With this recipe, you get none of those nasty side effects.
If you like restaurant-style appetizers, this recipe is for you! These Baked Breaded Garlic Mushrooms are seriously crispy and ridiculously delicious! They taste just like at your favorite restaurant but are so much healthier and lower in fat.
Why this recipe works
- The Parmesan in the garlic breading makes these baked garlic mushrooms extra crispy.
- Coating the mushrooms in flour keeps the breading from falling off.
- It’s a simple and quick appetizer recipe that even beginners can master.
- These baked mushrooms are great as snacks for parties and you can serve them with whatever dip you choose.
- The clean-up after cooking is easier as there is no frying involved.
How to Make Baked Breaded Garlic Mushrooms:
In a small bowl, add plain breadcrumbs, Parmesan cheese, paprika, salt, and black pepper.
Mix until fully combined.
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. Then dip each floured mushroom first in the egg mixture, then fully coat with the breadcrumb mixture.
Coat the breaded mushrooms with the cooking spray.
Bake until golden brown.
Serve my Baked Breaded Garlic Mushrooms with a dip of your choice. Usually, I eat my baked mushrooms with a 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.
Cook’s Tips
- Cleaning the mushrooms: only ever rinse mushroom if they’re going into a salad or soup. If you’re pan-frying, frying or coating, just rub them down with a slightly damp paper towel or brush them clean with a pastry brush or toothbrush.
- Peeling a garlic clove: garlic is easier to peel if you loosen the skin first. To do so, place the side of a chef knife over a clove of garlic. Press the knife down on the unpeeled clove with the heel of your hand. As we are going to mince the garlic anyway, you can flatten the clove a bit, which will make it easier to mince.
- How to choose Parmesan: avoid buying pre-grated cheese. Not only is it less fresh but it also loses a lot of flavor during the shredding and storing process. Buy a solid block of Parmesan and grate only as much as you need.
Recipe Variation
- Substitute plain breadcrumbs with panko breadcrumbs for extra crispiness.
- Parmesan can be substituted with Pecorino Romano.
- Use Smoked Spanish paprika for even more depth of flavor.
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Baked Breaded Garlic Mushrooms
Coated in a crisp, garlicky breading, these Baked Breaded Garlic Mushrooms are a healthier alternative to deep-fried versions.
Ingredients
- 1 cup plain breadcrumbs
- 3 tablespoons Parmesan cheese grated
- ½ teaspoon paprika
- ½ teaspoon salt
- 1 teaspoon black pepper
- 2 eggs
- 3 cloves garlic minced
- 20 white button mushrooms cleaned
- ½ cup all-purpose flour
- more salt and pepper to season flour
- Cooking spray
Instructions
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Preheat oven to 400F/200C degrees. Line a baking sheet with non-stick foil and set aside.
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In a shallow dish combine the breadcrumbs, Parmesan cheese, paprika, salt, and black pepper.
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In a separate shallow bowl whisk the egg together with the minced garlic.
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In another dish, add the flour and season with salt & pepper to taste.
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Make sure the mushrooms are completely dry.
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Coat each mushroom with a light coating of flour.
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Dip each floured mushroom first in the egg mixture, then fully coat with the breadcrumb mixture and place on the prepared baking sheet.
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Repeat with remaining mushrooms.
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Lightly coat the breaded mushrooms with the cooking spray.
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Bake the mushrooms for 12-16 minutes or until golden brown. Serve warm with a dip of your choice.
Update Notes: This post was originally published in January of 2016 but was republished with, step by step photos, variations, and tips a video in August of 2018.
Maryleekenney@gmail.com says
Fabulous! Ty!
Erren says
Wonderful To hear! 😊
Y says
These mushrooms were a favorite at dinner! I made them with goat’s cheese instead of parmesan, which was also very nice. To make it gluten-free I replaced breadcrumbs with crushed cornflakes, as we always do for breading.
I think the shortened version of the recipe at the end has a mistake in it: Don’t dip the mushrooms in flour again after dipping them in egg, just go straight to the breadcrumbs, as it says in the blog post.
Erren's Kitchen says
Hi, I’m so glad you enjoyed it, your recipe sounds good! Thanks for letting me know!
2pots2cook says
So in love with mushrooms….. you just made my day ! Thank you !
Amanda Wilson says
OMG!!!!!!!!!!!!!!!! These were soooooooooo good. I will DEFINITELY be making them again. Thanks for the recipe 🙂
Amanda Wilson says
OMG!!!!!!!!!!!!!!!! These were soooooooooo good. My daughters absolutely loved them. I will DEFINITELY be making them again. Thanks for the recipe 🙂
Erren says
So good to hear, Amanda! Thanks so much for the great feedback!