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Our Baked Breaded Garlic Mushrooms are crispy, flavorful, and low-fat. Enjoy restaurant-style taste at home, minus the guilt.
Are you a fan of mushrooms? If so, then you’re in for a treat! Try out our recipe for Breaded Garlic Mushrooms, which our readers absolutely love! These mushrooms are crispy, savory, and a healthier alternative to traditional fried mushrooms. They are perfect for parties, snack times, or whenever you crave a crispy treat without the guilt.
Delicious By Design
When creating this breaded mushroom recipe, we thought, “How can we keep the yum but lose the fry?” We tested different breadcrumbs and spices and found the perfect mix that kept them crispy and flavorful. Garlic was a must for its bold taste, and pairing it with Parmesan gave it an extra boost in flavor. The goal was simple: make mushrooms that crunch, taste great, and are better for you. After a few tries, we nailed it. The result was a crunchy, delicious, lower-calorie snack worth celebrating!
Ingredient Spotlight
When testing this recipe, we’ve found that our preferred choice is cremini mushrooms (also known as baby bellas or chestnut mushrooms). Their richer flavor adds a wonderful depth to the dish, enhancing the garlicky, cheesy coating. The firmer texture of these mushrooms also means they hold up beautifully in the oven, resulting in a crisper exterior and tender, flavorful interior.
However, white button mushrooms are a great alternative. They’re more than just a backup option; their milder flavor and wide availability make them a versatile choice for this recipe.
Erren’s Top Tips
- Cleaning the mushrooms: Only rinse mushrooms if they’re going into a salad or soup. If you’re pan-frying, frying, or coating them, 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’s knife over a garlic clove. Press the knife down on the unpeeled clove with the heel of your hand. As we will mince the garlic anyway, you can flatten the clove a bit, making 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.
Storage & Freezing Instructions ❄
Storing Leftovers:
- Cool the mushrooms to room temperature.
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F (175°C) until crispy.
Freezing:
- Pre-freeze mushrooms on a baking sheet until firm.
- Transfer to a freezer bag or container; freeze for up to 3 months.
- Reheat from frozen at 375°F (190°C) for 15 to 20 minutes until hot and crispy.
Rate This Recipe
Recipe
Baked Breaded Garlic Mushrooms
Ingredients
- 1 cup plain breadcrumbs
- 3 tablespoons Parmesan cheese (grated)
- ½ teaspoon paprika
- ½ teaspoon salt
- ½ 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
- 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 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 a dip of your choice.
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