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.